Melt the dark chocolate in a double boiler or in the microwave and let it cool.
Beat the eggs with the granulated sugar using electric beaters until the mixture is pale and frothy (about 3 minutes).
Pour in the vegetable oil and continue mixing.
Add a pinch of salt and the melted chocolate, and mix well.
Sift the cocoa, the 00 flour and the baking powder, and mix until you obtain a smooth, thick batter.
Pour half of the batter into a buttered and floured 20-22 cm pan. Peel and chop the pears into pieces, and arrange half of them on top. Cover with the remaining batter and decorate the surface with the remaining pears.
Bake the cake for 50-55 minutes at 180°C in a fan (convection) oven (or 55-60 minutes in a conventional oven).
Let it cool slightly, remove it from the pan and dust with powdered sugar.
Pyrex multipurpose bowl
Moulinex electric beaters
22 cm springform pan
Store in a cool, dry place. Can be kept in the fridge for 3-4 days.
Great for breakfast or as a snack, can be served with a dusting of powdered sugar.
Italia
| Energy (kcal) | 318.83 |
| Carbohydrates (g) | 29.02 |
| of which Sugars (g) | 19.48 |
| Fat (g) | 19.73 |
| of which Saturates (g) | 5.95 |
| Protein (g) | 6.83 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.28 |
