Moist Chocolate Pear Cake

Ingredients

• 2 ripe pears (e.g., Williams Christ)
• 2 tbsp lemon juice
• 2 tsp Honey
• 150 g dark chocolate
• 100 g butter
• 3 eggs
• 50 g raw cane sugar
• 1 pinch salt
• 0.5 tsp cinnamon
• 75 g spelt flour type 1050
• 1 tsp Baking powder
• 8 tsp whipped cream (for serving)

Instructions

1. 1.

   Peel the pears, halve them, remove the cores and cut the flesh into strips. Place in a pot with lemon juice and honey, add enough water to just cover the pears. Bring to a boil, let it boil once, then remove from heat and set aside.

2. 2.

   Chop the chocolate, melt it with butter over low heat in a pot, then let it cool. Drain the pears. Line a baking tin with parchment paper and place the pear strips inside.

3. 3.

   Beat the eggs with sugar, salt, and cinnamon until frothy. Gradually add the melted chocolate mixture and beat until creamy. Sift the flour with baking powder, sprinkle over the batter, and fold in gently. Spread the batter over the pears and smooth the top.

4. 4.

   Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes (do the toothpick test!). If it browns too quickly, cover with foil in time. Remove, let cool slightly, take out of the tin, and serve with whipped cream.