Chocolate and Pear Cake

Free

Difficulty: Low
Time: 20 min (plus baking time about 1h and 20 minutes)
Quantity: 10-12 people
Type: Baked Cakes
Dietary requirements: Nut-free Gluten-free Cream-free Vegan

Ingredients

2 large pears (500 g)

180 g plant-based milk

80 g seed oil

120 g plain plant-based yogurt

2 g salt

90 g muscovado sugar (or brown sugar)

100 g dark chocolate 54%

185 g rice flour

60 g potato starch

14 g baking powder

25 g chocolate chips

Pear and chocolate cake, also gluten-free, tall and soft; I recommend consuming it while still warm because it is even more tender.

Method

Preheat the oven to 160°C, static. Prepare a baking pan with parchment paper. Take a ring (or classic pan) 18cm in diameter, grease with margarine so that the strips of parchment adhere well to the sides.

Close the bottom of the ring with a sheet of aluminum foil so that the batter does not leak out. Prepare the cake now; first of all wash the pears.

Then peel them, cut into 4 and then cut off the stem. Cut one pear into small cubes while the other into slices.

In one bowl weigh the milk, oil and yogurt, in another the salt and sugar, in one the chocolate (the 100g), and finally in another bowl the rice flour, the starch and the baking powder.

Melt the 100 g of chocolate in the microwave or in a bain-marie. Whisk the liquids then milk, oil, yogurt for a few minutes. Add salt and sugar and mix. Pour the chocolate into the bowl.

Mix well with the whisk. Sift then the dry ingredients into the bowl (flour, starch and baking powder).

Mix until obtaining a homogeneous batter without lumps. Add the pear cut into cubes and mix with a spatula.

Pour the batter into the pan. Decorate with the pear cut into slices and finally with the chocolate chips.

Bake the cake at 160°C for about 1 h and 20 minutes, check baking with a skewer, if it comes out dry the cake will be ready. Let the cake cool at least 1 h at room temperature before removing it from the pan. Then remove the ring and parchment strips, lift at the edge and remove the sheet of aluminum foil, transfer it to a plate.

Storage

Store at room temperature under a glass dome for 2 days.

Tips

The mold used has a diameter of 18cm; the cake in this case is very tall so without changing the quantities it is also possible to make it in a 20 or 22cm pan to have a lower cake, the baking time will decrease. If you want the cake the same height but in another pan read this article to understand how to calculate the quantity. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products