Chocolate Cake with Submerged Pears

Ingredients

• 135 g butter
• 215 g spelt flour type 1050
• 100 g raw cane sugar
• 2 egg yolks
• 3 ripe pears
• 1 egg
• 20 g ground almonds
• 0.5 tsp Baking powder
• 25 g cocoa powder
• 50 ml Milk (3.5% fat)

Instructions

1. 1.

   60 g butter, 140 g flour, 50 g sugar and the egg yolks are quickly kneaded into a dough, wrapped in cling film and placed in the refrigerator for 30 minutes.

2. 2.

   Roll the dough out on a lightly floured work surface and line the bottom of a springform pan with parchment paper using the dough as a base.

3. 3.

   Peel the pears, cut them lengthwise in half and remove the core cavities.

4. 4.

   Cream the remaining butter and sugar together, whisk in the egg, then fold in the remaining flour, almonds, baking powder, cocoa and milk. Spread this mixture over the dough, arrange the pears on top, press them into the batter and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40–45 minutes. After 30 minutes of baking cover with foil.

5. 5.

   Remove the finished cake, let it cool slightly, take it out of the pan and allow it to cool completely.