Pear – Chocolate – Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter or mararine
- 150 grams sugar
- 1 packet vanilla sugar
- 3 egg (s) (size M)
- 150 g wheat flour
- 30 g cocoa powder, unsweetened
- 2 teaspoons, leveled baking powder
- 100 g chocolate flakes, dark
- 1 can pear (s) (drained weight 460 g)
- 3 cups crème fraîche
- 50 ml pear juice
- 50 grams sugar
- 500 ml whipped cream
- 2 packs vanilla sugar
- 4 packs cream stabilizer
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- For the dough, stir the butter or margarine with the mixer until smooth. Gradually add the sugar and vanilla sugar and stir until a bonded mass is formed. Gradually stir in the eggs (each egg about 1/2 minute). Mix the flour, cocoa, shredded chocolate and baking powder, sieve and fold in in portions.
- Put the dough on a baking sheet (30 x 40 cm, greased) and smooth it out. Place the pears on a sieve, drain, catch the juice and measure 50 ml for the topping. Cut the pears into slices and spread them on the dough.
- Put the baking sheet in the oven. With top / bottom heat: about 180 ° C (preheated) or hot air: about 160 ° C (not preheated) bake for about 35 minutes. After baking, place the baking sheet on a wire rack and let the cake cool down.
- For the topping, mix the creme fraîche with the pear juice and 50 g sugar. Beat the cream with the 2 packs of vanilla sugar and the cream stiffener until stiff and fold into the creme fraîche.
- Spread the mixture on the cake, smooth it out and let it set for about 1 hour. If you like, you can decorate the cake with pear slices and chocolate ornaments.
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