Chocolate pear cake and a Porto wine

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Pears and chocolate are one of the most delicious combinations in pastry.

This is a very soft cake thanks to the (Gluten free) brown rice flour, ideal for soft cakes with a light texture. Quality dark chocolate makes a difference. A true dark chocolate has cocoa mass as first ingredient and must not contain fats other than cocoa butter.

A few drops of Dona Antonia 10 anos Tawny, from the Portuguese winery Ferreira, inside the mixture enhances the quality of dark chocolate (omit Porto if the cake is for children). Also ideal to serve with this delicious cake, its “floral notes intertwine with hints of ripe fruit, almost in jam, such as apricot and plum. Hints of sweet spices and toasted notes reminiscent of hazelnut”.

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients (serves 8/10)

• 2 organic eggs
• 75 g (3 oz) raw honey
• 100 ml (3 ½ fl oz) plain yogurt
• 75  ml(3 fl oz) mild EVOO 0r 100 ml (3 ½ fl oz) cold pressed organic sunflower oil
• 100 ml (3 ½ fl oz) melted dark chocolate, 70%
• 50 g (2 oz) melted dark chocolate, 80%
• 1 tbsp Porto
• 200 g (7 oz) brown rice flour, sifted
• 15 g (½ oz) organic baking powder
• 2 pears

©The Wolf Post- Veronica Lavenia

 Method:

1. Preheat the oven to 180°C (350°F/gas 4).
2. Whip the eggs with the honey. Add the yogurt, olive oil and melted chocolate. Add the Porto wine and mix.
3. Mix the flour with the baking powder and add it to the batter, stirring from the bottom upwards.
4. Pour into a mold, lined with parchment paper.
5. Wash, core and cut  the pears in half and arrange over the top of the cake.
6. Bake for35–40 minutes.