Chocopear Cake

P1050807

 

 

  •  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
  1. Peel and chop the pears  (small cubes).
  2. In a double boiler melt the chocolate together with about half of the milk.
  3. Mix all the dry ingredients.
  4. Add the melted chocolate, beaten egg and  the rest of the milk to the dry ingredients and mix.
  5. Pour half of the batter into a wax paper lined and greased cake pan (crushed amaretti sprinkled on the bottom).
  6. Sprinkle on the chopped pears.
  7. 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.
  8. Cool and chill in the fridge.  Serve cold.