Servings:
8
Prep time:
30
Cooking time:
60
INGREDIENTS
INSTRUCTIONS
- Bring to a boil in a small saucepan 400 ml of water with 100 g of sugar and the vanilla bean. Then add the pears to the syrup, peeled and divided into 4 wedges and boil for about 5 minutes. Remove from the heat and, when cool, cover and leave to marinate the pears in the syrup for at least one night.
- Beat the eggs and the yolks with the remaining sugar in a bowl, the flour, baking powder and cocoa powder sifted together; gradually, stirring constantly, add the ground almonds, the cream, melted butter and chocolate melted in a double boiler.
- Drain the pears carefully from syrup and cut them into cubes. Then add them to the mixture; at last pour the rum and stir well.
- Pour the batter into a well greased loaf pan and bake at 160 ° C for 50-55 minutes. Let consolidate the cake at room temperature and then gently remove it from the mold and serve hot.
