From “mojewypieki.com” and actually, I must say, the next day it’s even better than the same day it was baked. I left it in the fridge overnight and we’re having a nice surprise this evening. The fire’s burning( 3 degrees outside), baby’s asleep, the cake is going.

I started by preparing the pears, peeling them, but leaving the stalks and cooking for about 12 minutes in water sweetened and flavoured with cinnamon and lemon juice. Kitchen Aid in the meantime was busy whipping 120 g of soft butter with the same amount of sugar, then one by one 4 whole eggs, then 150 g melted, dark chocolate with 50 ml of hazelnut vodka( the original recipe called for Disaronno, I had none and not a massive fan either). Also, 100 g of ground almonds, 20 g of flour, a tbsp of cocoa and 1/2 tsp of baking powder. All this nicely mixed went into the tin, then the pears, that were supposed to be standing, stalks protruding. It baked for about 45 minutes, nicely risen and looking great.

When baked, I made a nice little ganache of 100 g of chocolate, which I threw, broken, into 60 ml of hot double cream plus 40 ml of  the same hazelnut vodka.

Nice cake, rich, but not sickly and the soft pears are a treat. 🙂