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Pear and chocolate cake
45 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 482
  • Fat about 32g
  • Carbohydrates about 52g
  • Protein about 8g
This is needed
This is needed for 12 pieces
Chocolate
  • 200 g dark chocolate (70% cocoa), crumbled
Butter mixture
  • 200 g butter, soft
  • 200 g sugar
  • 0.25 tsp salt
  • 4 eggs
Cake mixture
  • 100 g white flour
  • 1 dl milk
  • 100 g ground almonds
  • 2 tsp baking powder
  • 1 pears, diced
Decoration
  • 2 pears (e.g. Forelle), cut into approx. 5 mm slices, halved
  • 40 g hazelnuts
  • 2 tbsp lemon juice
  • 40 g almonds
  • 4 tbsp sugar
To bake
  • 1 piece aluminium foil
Tools
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate.
Butter mixture
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the chocolate, mix.
Cake mixture
Mix the flour, almonds and baking powder, stir avec the pear into the mixture alternately with the milk. Transfer the cake mixture to the prepared tin.
Decoration
Mix the pears, hazelnuts and almonds with the lemon juice and sugar. Insert the pears into the cake mixture, top with the almonds and nuts.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180°C, remove from the oven, cover with foil, bake for a further 30 mins. until cooked. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.