ingredients

1 beautiful pear
1 tbsp. to s. lemon
20 g chocolate 70% cocoa
20 g pure cocoa powder
70 g of soft butter
75 g of fine sugar
1 big egg
80 g flour
6 g of baking powder
1 tbsp. to c. very fine semolina

Equipment

1 clean tea towel
1 hand whip
1 small saucepan
1 fine strainer
1 small cake tin

Steps

Chocolate cake with pear

Prepare the pear : peel, seed, cut into small pieces; roll them in the lemon. Spread them on the folded double layer cloth, cover with 2 other layers, let dry.

Prepare the dough: beat butter and sugar in the ointment; add the egg while whisking. Heat the chocolate in the saucepan over very low heat, without stirring; as soon as it is soft to heart, mix with the dough. Mix flour, cocoa and yeast; drop on the dough through the colander, whisk. Mingle in a bowl of pear and semolina.

Assemble, cook: spread half of the pear in the pan. Cover with half of the dough. Sow half of the remaining pear, cover with remaining dough. Sow the rest of the pear. Place at least 30 minutes in the refrigerator, preheat the oven to 210 ° C (tea 7). Bake 5 min. Reduce to 180 ° C (tea 4), cook 40 min: a needle inserted in the heart should come out dry.

tips

Treat yourself .

Wait 10 min, turn around to unmold, put back in place: pear bed melting underneath, dice-encrusted crust on top.

Enjoy tepid with pear sorbet.