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Healthier pear chocolate cake with pear crisps

1 cake of about 16 slices

portion size: 1 slice

  • 200 g Lindt 70% cocoa dark chocolate
  • 50 g butter
  • 25 ml golden syrup
  • 50 ml sunflower oil
  • 4 large eggs
  • 5 ml vanilla essence
  • 200 g (250 ml) sugar
  • 2 medium-sized pears, skin and core removed and roughly grated (300 g grated pear)              
  • 75 g pecan nuts, roughly chopped
  • 200 g (350 ml) cake flour
  • 10 ml baking powder
  • 1,25 ml salt

Preheat oven to 180 ˚C. Line a cake tin of 22 x 22 cm with baking paper and spray or grease the paper. Melt chocolate and butter over boiling water. Gradually stir in the syrup and oil. Meanwhile beat eggs, vanilla and sugar together until light yellow and fluffy. Gradually beat the chocolate mixture into the egg mixture. Stir continuously. Stir in the grated pear and nuts. Sift cake flour, baking powder and salt together and add. Stir well. Spoon into prepared cake tin and level the batter. Bake for 35 – 40 minutes until done – test with a thin skewer or toothpick