Well, my life has recovered human rhythms: finally working permanently in Milan, my mattress at home is back to being a family area and my Kitchen Aid thanks for having completed his days of unnecessary ornament. So here I am again! so I celebrate this new beginning:
pears and chocolate cake with caramel icing and chocolate peanut
- 175 g flour 150 g sugar 70 g
- melted butter 25 g cocoa
- 8 g baking powder (half a bag) 1 egg
- 3 pears
- caramelised peanuts
- 70 g of dark chocolate
You can work in a food processor or even with the blender: add flour, cocoa, sugar and yeast, add the egg and finally the melted butter. Pour into greased and floured baking pan. cut the pears into small pieces and arrange them into batter pushed in.
Sprinkle the surface of the cake with crushed peanuts.
Cook the cake for 30 minutes at 170 degrees in the oven fan.
Remove from the oven the cake, let cool then arrange on a grid.
Melt the chocolate in a double boiler, then drip onto the cake with a spoon or a cornettino made with baking paper. Garnish with some caramelized peanut.
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