|4 large pears|
|Molino Cosma cake flour||170 g|
|Cocoa powder||30 g|
|70g sunflower oil or melted butter|
|Yoghurt at room temperature.||125 g|
|Plain chocolate (flakes or drops)||130 g|
|1 sachet of vanilla or 1 tsp. vanilla extract|
|1 sachet baking powder|
To prepare the pear and chocolate cake, whip the eggs, sugar and vanilla with a whisk until the mixture is light and fluffy. Add the oil while whisking.
Sift the flour, cocoa and baking powder then add to the liquid ingredients, alternating between them, then pour in the yoghurt.
Mix well until you obtain a dense mixture of firm consistency. Add the chocolate chips.
Peel and thinly slice the pears. Pour the mixture into a greased and well-floured baking tin and layer the pears on top.
Bake in a preheated oven at 180° for 40 to 45 minutes. The time is approximate and can vary, depending on the oven!
The soft pear and chocolate cake is ready when the surface has puffed up and a toothpick comes out dry!