Steps

• I start this recipe by making the caramel and then I put the sugar and water in a pan and on moderate heat, let it melt and become a fluid caramel.

  Now I add the peeled, cored, and sliced pears into the caramel sauce_; then I leave the fruit to soften over very low heat for about ten minutes.

  In a different pan I melt the chocolate, preferably in a bain-marie without letting the bottom of the pot touch the boiling water, and let it cool almost completely (You can do this faster in the microwave by proceeding in several stages and mixing between one time and another).

  While the fruit is absorbing flavors and softening and the chocolate is melting, I start preparing the actual cake.

  I beat the eggs with the sugar in a bowl with electric whisks.

  Now I add the lukewarm liquid made from the melted chocolate and continue to mix the mixture.

  I then add the sifted flour with the instant baking powder and finish preparing the cake by adding the yogurt.

  I line the bottom of the cake pan with parchment paper and arrange the caramelized pear slices.

  I now pour the mixture and level everything well.

  I bake the upside-down pear and chocolate cake in a preheated oven at 356°F for about 35/40 minutes, or depending on the characteristics of the oven itself.

  As soon as the heat has lowered, I flip the cake with fruit and chocolate onto the serving plate, and when it’s cold, sprinkle with powdered sugar and am ready for the tasting!

  Enjoy your meal!

  Annalisa

  

• Other cakes with PEARS

  
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