Moisty Chocolate, Amaretti and Pear Cake.How to explain that sudden urgency to bake a cake? Especially when the victim is someone like me who might cook half a dozen of cakes in a whole year?? Be it as it may, that was me when I woke up last Sunday, and as I fell out of bed I ran to the kitchen to take stock of what was in the house that could lend itself to the purpose. From this spontaneous impulse was born the cake that I am going to tell you about here: rather light and not at all cloying, as befits the lover of 'not too sweet' desserts that I am
- 130 gblanched almonds
- 60 g drymacaroons
- 100 gbutter at room temperature (+ a bit to grease the tin)
- 130 gsugar
- 4 eggs
- 110 gdark chocolate
- 1Conference pear
- gratedrind of one orange
- 2-3tablespoons of unsweetened cocoa powder
Method:
- Preheatthe oven to 175 °. Grease a baking a 23 cm springform cake tin. Sprinkle with 1tablespoon unsweetened cocoa powder. Store in the refrigerator.
- In a foodprocessor, pulse the almonds and amaretti until finely ground.
- Transferto a bowl, add the sugar and butter and beat to a cream using a hand heldblender. Add the eggs one at a time. Melt the chocolate in the microwave or ina double boiler. Add to the mixture stearing well with a spatula. Add theorange zest and pear, previously peeled, cored and finely diced.
- Pour themixture into the cake tin and bake for about 35 minutes or until a toothpickinserted in the center of the cake will come out clean.
- Wait for about15 minutes before removing from pan. Sift plenty of cocoa powder over the topand serve.