- 2 cups (150 gr.) finely crushed amaretti cookies
- 2 cups (150 gr.) whole wheat flour
- 2/3 cup (100 gr.) cornstarch
- 1 cup (80 gr.) ground almonds
- 12 oz. (350 gr.) semisweet dark chocolate
- 5 cups (600 ml.) rice, soy or almond milk
- 3 peeled and chopped pears
- 1 cup (80 gr.) brown sugar
- 2tsp. baking powder
- 1 tsp. vanilla
- 1 egg
- Peel and chop the pears (small cubes).
- In a double boiler melt the chocolate together with about half of the milk.
- Mix all the dry ingredients.
- Add the melted chocolate, beaten egg and the rest of the milk to the dry ingredients and mix.
- Pour half of the batter into a wax paper lined and greased cake pan (crushed amaretti sprinkled on the bottom).
- Sprinkle on the chopped pears.
- Pour over the remaining batter and bake for about 40-45 min. in a 375F. (180 C.) deg. oven. Turn off oven and leave the cake in for and additional 10 min.
- Cool and chill in the fridge. Serve cold.