Flow rate
Sweets
Duration
60 minutes
Difficulty
Easy
Ingredients
- 200g dark chocolate
- 2 pears
- 3 eggs
- 160 g of granulated sugar
- 2 tablespoons of brown sugar
- 80 g of 00 flour
- 60 g of cornstarch
- 100 g of milk
- 15 g of baking powder
- 50 g Occelli butter and flour for the cake tin
Preparation
Separate the egg whites from the yolks and beat the latter with a whisk, adding the granulated sugar a little at a time.
Take flour, cornstarch and yeast and mix them together. Then, sift everything and gradually incorporate it into the egg yolk mixture. Remember to mix with a bottom-up movement.
Now, add 90 grams of milk and continue working with the spatula until you obtain a smooth mixture.
Procedure
Use the remaining milk to melt the chocolate over a very low heat, let it cool and then add it to the mixture.
Beat the egg whites until stiff with a pinch of salt and gently fold them into the mixture.
Peel the pears , cut them into quarters and then into slices.
At this point, butter and flour a 26 cm diameter springform pan and fill it with the prepared mixture.
Distribute the pears evenly and radially over the surface of the cake , sprinkle with brown sugar and cook in a static oven at 180°C for 35 minutes.
