Pear and chocolate cake


250 g type 1 flour
180 g brown sugar
1 Bio Dessert Rice Chocolate
200 g of Bio Drink Almond 6%
140 g corn oil
30 g of bitter cocoa
12 g baking powder
4 pears
Cinnamon powder to taste ⁠

Made with


Combine the flour, sugar, bitter cocoa, baking powder and a teaspoon of cinnamon in a bowl and mix well with a whisk. Combine the oil, Bio Drink Pure Almond and Bio Dessert Rice Chocolate in a mug and blend for a few seconds with an immersion blender. Peel the pears, core them and cut two into thin slices and two into cubes. Add the liquid ingredients to the dry ingredients, mixing well and then add the pear cubes.
Pour the mixture into a cake tin and distribute the pear slices over the entire surface. Sprinkle with brown sugar and bake at 170°C for about 30-35 minutes.