Chocolate Pear Cake

Ingredients

• 1 kg firm pears
• 100 ml water
• 50 ml dark rum
• 20 g brown sugar
• 1 cinnamon stick
• 4 green cardamom pods
• 4 eggs
• 200 g sugar
• 1 pinch salt
• 200 ml canola oil
• 300 g flour (Type 550)
• 100 g ground almond kernels
• 30 g dark cocoa powder
• 0.5 packet Baking powder
• 1 tsp ground cardamom
• 100 g dark chocolate (or holiday chocolate)
• 50 ml milk
• 50 ml dark rum
• canola oil (for the pan)
• 150 g flour
• 100 g almond sticks
• Cinnamon
• 75 g raw sugar
• Salt
• 100 g liquid butter
• 2 pinch salt
• 45 g flour (Type 550)
• 1 tsp cocoa powder

Instructions

1. 1.

   Topping: Peel, halve, and pit pears. Bring water with rum, sugar, and spices to a boil; add pear halves, cover and steam for 5 minutes, turning once. Remove fruits and let cool.

2. 2.

   Dough: Preheat oven to 180 °C (convection 160 °C). Beat eggs with sugar and salt until frothy, then stir in canola oil. In another bowl mix flour, almonds, cocoa, baking powder, and cardamom; fold in finely chopped chocolate. Alternately add milk and rum to the dry ingredients, folding into the egg mixture. Line a 26 cm springform pan with parchment paper, brush rim with canola oil, and pour the chocolate batter. Arrange pear halves on top, domed side up.

3. 3.

   Topping: Combine all remaining ingredients in a bowl and crumble by hand; spread over the cake. Bake in preheated oven on the second rack from below for 60–70 minutes (test with a skewer).