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Recipe by eli_passion_food
Discover the authentic taste of Pear and Chocolate Chip Cake: selected ingredients and Italian tradition for an irresistible dessert. Try it now!
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: I should say that I make this cake every time I have pears left over and they become soft, but nothing prevents you from buying them especially for it!
Step 2 of 6: Let’s start by peeling the pears and cutting them into cubes. Put them in a bowl with the rum, lemon juice and half of the sugar.
Step 3 of 6: In a bowl combine the remaining sugar, melted butter, egg, flour, baking powder and milk and mix with a whisk to avoid lumps.
Step 4 of 6: Add the chocolate chips (I used 80 grams) and the pears with the liquid in which we flavored them.
Step 5 of 6: Pour into a 18 cm diameter cake pan (I use silicone ones to avoid buttering and flouring). Bake in a preheated static oven at 180 degrees for 25 minutes, then for another 20 minutes at 180 degrees fan-assisted.
Step 6 of 6: When it is cold, decorate with powdered sugar.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving105 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 744 kJ178 kcal | 709 kJ170 kcal |
| Fat | 7.25 g | 6.91 g |
| of which saturated fatty acids | 3.91 g | 3.73 g |
| Carbohydrates | 25.42 g | 24.24 g |
| of which sugars | 15.12 g | 14.42 g |
| Fibre | 3.37 g | 3.21 g |
| Protein | 3.25 g | 3.1 g |
| Salt | 0.07 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
