A delicious invisible pear and chocolate cake, perfect for a homemade dessert.
Step 1 of 5: Melt the butter together with the chocolate in a double boiler.
Step 2 of 5: Add the sugar, a pinch of salt, the cinnamon, and then the eggs and the sifted dry ingredients (flour, cocoa, and baking powder).
Step 3 of 5: Cut the pears into thin slices and add them to the mixture.
Step 4 of 5: Transfer the batter to a baking tray lined with parchment paper, level it with a spatula, and add a spoonful of sugar on the surface.
Step 5 of 5: Bake in a static oven at 180° for about 30-40 minutes.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving158 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 997 kJ238 kcal | 633 kJ151 kcal |
| Fat | 10.47 g | 6.64 g |
| of which saturated fatty acids | 5.74 g | 3.64 g |
| Carbohydrates | 30.7 g | 19.47 g |
| of which sugars | 24.45 g | 15.51 g |
| Fibre | 4.78 g | 3.03 g |
| Protein | 4.73 g | 3 g |
| Salt | 0.22 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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