Summary

Ingredients

• 120 g couverture, semi-dark

For covering:

• 1 can (s) pear (s), halved (460 g drained weight)

For the dough:

• 250 g flour (wheat flour)
• 4 teaspoons baking powder, coated
• 200 g suar
• 4 medium egg (s)
• Melt 125 g butter or margarine
• 125 ml whipped cream
• 80 g couverture, semi-dark

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Instructions

1. To prepare:
2. Cut the couverture into pieces, stir in a small saucepan in a water bath over low heat to a smooth mass, allow to cool slightly.
3. For the topping, place the pear halves in a sieve and drain well.
4. For the dough:
5. Mix flour with baking powder, put in a sealable bowl (3 liters), mix with sugar. Add eggs, butter or margarine, heavy cream and melted couverture. Close the bowl tightly with the lid and shake vigorously several times (15-30 seconds in total) so that all ingredients are well mixed. Mix everything well with a whisk or mixing spoon so that the dry ingredients are also mixed in at the edge.
6. Place the dough on a greased baking sheet (30 x 30 cm) and smooth it out.
7. Cut the pears into thin wedges and place them on the dough like a roof tile. Put the baking sheet in the preheated oven and bake at 180 degrees (gas level 2-3) for about 30 minutes.
8. Let the cake cool and sprinkle with melted couverture.
9. Note from me:
10. goes fast and tastes great!