Pear and chocolate cake.

0 of 7 steps completed

1. 1

   Prepare the pears

   Peel and core the pears, then cut them into slices about half a centimetre thick. Toss them in the lemon juice to stop them browning and set aside.

   
2. 2

   Whisk the eggs and sugar

   Using an electric whisk, beat the eggs with the sugar and the pinch of salt for 5-6 minutes, until the mixture is pale, thick and falls from the whisk in a ribbon.

   
3. 3

   Add the butter and milk

   Pour in the lukewarm melted butter and the milk in a thin stream, folding from the bottom upwards so the mixture keeps its volume.

   
4. 4

   Fold in the dry ingredients

   Sift the flour, cocoa and baking powder together and add them in two batches, folding gently with a spatula until the batter is smooth and lump-free.

   
5. 5

   The Laica Chocolate Drops

   Dust the 72% Extra Dark Chocolate Drops in a little flour and fold them into the batter: this keeps them suspended during baking rather than sinking to the bottom. Keep a handful back for the top.

   
6. 6

   Assemble the cake

   Pour the batter into a buttered and floured 24 cm cake tin. Arrange the pear slices in a fan pattern, pressing them in lightly, and finish with the reserved chocolate drops.

   
7. 7

   Bake

   Bake at 180 °C (conventional) for 45-50 minutes. Test with a skewer in the centre: it should come out clean. Leave to cool in the tin for 15 minutes before turning out.