Cocoa Pear and Hazelnut Cake. When you need it, you need it! Sometimes making a dessert is also about taking a moment for yourself. To indulge yourself; and then the ingredients blend like our thoughts. In this cake born without a perspective, there are elements that come from the emotions we carry inside on those endless days. Soft as clouds and wandering thoughts, light as the smile that appears, finally a crust that hides and protects.

If we put imagination into the batter bowl, our emotions can give birth to not only positive moods but also small masterpieces. This cake proves it. One ordinary evening by the table creating something that doesn’t exist just for the pleasure of getting your hands into dough and lightening your thoughts. Flour, buttery cocoa pears and hazelnuts were waiting on the table for transformation.

And like magic, in the simple alchemy of rediscovered flavors, in the simple union of textures…

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2 cups flour
2 eggs
3/4 cup milk
Half packet baking ammonia
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/3 cup sunflower oil
4 Abate pears
as needed hazelnut crumbs (Toasted. (for the surface))
as needed sugar (To sprinkle on top)

Useful Tools

Bowls
Whisks
Parchment Papers
Spatulas

Steps

In a bowl or mixer, carefully mix all the dry parts (Flour, sugar, baking ammonia, and cocoa).
You can now add all the liquids. Mix well with the whisk until a smooth mixture is obtained.
Add the pears cut into small pieces and pour into a 10-inch diameter baking pan.
Spread sugar and hazelnut crumbs on the surface, the amount of sugar will determine the thickness of the crust.
Bake at 338°F for about 30 minutes. Often, we have worn-out ovens at home, so do the toothpick test.