© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

Chocolate and pears make an excellent combination in this irresistibly moist, rich and indulgent cake. It’s mildly sweetened with a mix of coconut sugar and erythritol. A perfect cake to entertain or end a satisfying dinner.

1. Grease and line a 10-inch / 26cm springform pan with parchment paper. Sift the cocoa powder, espresso powder, baking powder and spelt flour into a mixing bowl. Stir in ground hazelnut. In the meantime, preheat the oven to 180C/350F.
2. Cream the softened butter, coconut sugar and erythritol granules together for 5 minutes with a pinch of salt, then beat in the eggs one by one and vanilla extract.
3. Add in half of the flour mixture, roughly stir to combine. Pour in whipping cream and mix briefly. Now stir in the rest of the flour mixture until combined and smooth.
4. Scrape the batter into the cake tin and level the surface. Peel the pears and place them in the batter. Bake for 40-45 minutes. Check the cake with a skewer. If it comes out clean it is ready, if not give it a few more minutes in the oven.
5. Drizzle with melted chocolate and garnish with the sprinkles if desired.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

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