Bauknecht BLPM 8110/PT Recipe Book download pdf (Page 31)

CHOCOLATE PEAR CAKE

Serves 6/8

Beat the eggs, sugar, vanilla essence and salt

together until light and ﬂ uffy.

Add the softened butter and mix gently.

Add the sieved ﬂ our and the yeast.

Beat well until the mixture is smooth and

uniform. Peel the pears, chop them into small

pieces and add to the mixture. Add the ﬂ akes

of chocolate too.

Pour the mixture into a buttered cake tin which

has been dusted with ﬂ our.

Select “DESSERT” from the “RECIPES” menu,

then the “CHOCOLATE PEAR CAKE” recipe and

conﬁ rm.

Notes:

__________________________________________

Preparation: 30 min

Cooking time*: 45-55 min

Recommended equipment: deep metal

cake tin (diameter approx. 26 cm)

Tips and variations:

• In alternative to the chocolate ﬂ akes, you

can use 80 g of ﬂ aked

almonds.

• Some of the pears can be cut into segments

and arranged in a decorative sunburst

pattern on top.

• The cake without chocolate can be served

with custard ﬂ avoured with grappa.

29

3 eggs

170 g of sugar

150 g of butter

250 g of plain ﬂ our

10g of baking powder

1 pinch of salt

2/3 pears (approx. 200 g)

1 tspn. of vanilla essence

80 g of dark chocolate ﬂ akes

DESSERT

*Optimal cooking times will automatically be

determined by the selected function

(Auto Sensor RECIPES)

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