Cake with Bitter Dark Chocolate and Pears

Butter and flour a 2-liter loaf pan

Whisk the egg whites of the 2 eggs until stiff peaks with a pinch of salt

Chop the chocolate into flakes and melt it in a double boiler

Peel the pears, remove the cores and cut them into dice, then toss them in 3 tablespoons of flour

Using an electric mixer, beat the softened butter with the sugar until creamy and fluffy; add the 5 egg yolks one at a time, then the melted chocolate, 200 g of sifted flour, the beaten egg whites and finally the floured pears

Gently fold everything together, then pour it into the loaf pan and bake in an oven preheated to 180°C for about one hour: before removing it, check the baking by inserting a wooden skewer into the center; if it comes out dry, take the loaf out of the pan, unmold it onto a wire rack and let it cool completely before serving

NB

This cake stays fresh for several days if stored in the fridge wrapped in a sheet of plastic wrap