Summary

Ingredients

• 4 medium pear (s), ripe
• 1 lemon (s), untreated, the grated zest and the juice from it
• 200 g chocolate (dark)
• 250 g butter or mararine
• 180 g suar
• 5 egg (s)
• 300 grams flour
• 1 packet baking powder
• 2 teaspoons cocoa powder for sprinkling
• Possibly powdered sugar to decorate
• Fat for the shape

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Instructions

1. Peel and quarter the pears and remove the core. Drizzle the pears with lemon juice. Break the chocolate into small pieces.
2. Beat the butter and sugar until frothy and stir in the eggs one after the other. Add the flour, baking powder and lemon zest and mix everything into a smooth batter. Carefully fold in the chocolate. Grease a springform pan (I`ll use a 24-inch springform pan, the cake will be very high in it) and fill in half of the batter. Now place the pears on the dough. Pour the remaining batter over the pears and distribute them.
3. Bake in a preheated oven at 175 ° C for approx. 1 1/2 hours. I still leave the cake a little in the switched-off oven with the door open - I have the feeling that it won`t collapse. When it is still lukewarm, sprinkle with cocoa powder.
4. Tip: I cut out a template for a pear and thus dusted icing sugar on the cocoa powder. So I still have a nice pear shape on the cake.