Chocolate and Kaiser Pear Cake.
Traditional recipe and Thermomix.
An energetic and at the same time nutritious and delicious breakfast or snack for our kids, who need an extra boost.

The Chocolate and Kaiser Pear Cake, with a heart as soft as a cloud, will pamper them, and I’m sure you’ll impress everyone.

For those who don’t like pears, you can replace them with apples. I will also indicate the changes between the ingredients to make this cake adaptable for those with glycemic index issues.

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Cost: Very cheap
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

285.09 Kcal

calories per serving

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Energy 285.09 (Kcal)
Carbohydrates 43.11 (g) of which sugars 30.19 (g)
Proteins 6.34 (g)
Fat 10.51 (g) of which saturated 6.86 (g)of which unsaturated 2.98 (g)
Fibers 5.30 (g)
Sodium 40.27 (mg)

Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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6 Kaiser pears (150 g each)
1 1/4 cups all-purpose flour (or FiberPasta flour)
3/4 cups sugar (or 160 of erythritol)
7 tbsp milk
3/4 cups plain natural yogurt (or Greek)
3 eggs
1/4 cups Nutella® (80 g. sugar-free dark chocolate protein spread)
1 packet baking powder
1 packet vanillin
1/4 cups butter (or coconut butter)
1/4 cups unsweetened cocoa powder

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Tools

What we need to make the

Corer
Electric whisk
Pan – springform pan of 22/24 cm
Piping bag
Spatula
Oven
Sieve
Bowl

Preparation: Chocolate and Kaiser Pear Cake

Preliminaries the same for both preparations

Take the butter out of the fridge 30 minutes before.
Turn on the static oven to 338°F, and in the meantime butter and flour the 24 cm springform pan. Peel the pears and with the corer, remove the central part without cutting the pear.
In a bowl, sift with a sieve, type 00 flour, unsweetened cocoa, and baking powder, Mix the powders to blend them. In another separate bowl, put the softened butter, and granulated sugar, and beat the mixture with electric whisks until it is light.
Then, also incorporate the eggs, continuing to beat with the whisks.
Finally, add Nutella spoonful by spoonful.
When the mixture becomes uniform, add the sifted powders little by little with a spoon, without stopping to beat with the electric whisks.
Finally, gradually pour in the yogurt and milk, and continue mixing until you obtain a homogeneous mixture
Distribute about half of the mixture obtained inside the pan, then place the peeled pears alternating the position with the rounded part facing outward, and with the stem facing inward, and vice versa.
Transfer the rest of the mixture into a piping bag, and finish filling the mold by distributing the batter all around the pears. If you don’t have a piping bag, you can carefully complete with a spoon, without covering the pears, which will “sink” into the cake as it rises.
Bake the cake in a preheated static oven at 356°F for 70 minutes.
Once cooked, take the Chocolate and Kaiser Pear Cake out of the oven and let it cool, then remove it from the mold.
Chocolate and Kaiser Pear Cake is ready, at your discretion you can dust it with powdered sugar.
Put the sugar, flour, eggs, Nutella, baking powder, milk, cocoa, and butter into the robot’s bowl. Blend for 3 min. Speed 5
Distribute about half of the mixture obtained inside the pan, then place the peeled pears with the rounded part facing outward, with the stem facing inward.
Distribute about half of the mixture obtained inside the pan, then place the peeled pears alternating the position with the rounded part facing outward, and with the stem facing inward, and vice versa.
Transfer the rest of the mixture into a piping bag and finish filling the mold by distributing the batter all around the pears.
If you don’t have a piping bag, you can carefully complete with a spoon, without covering the pears, which will “sink” into the cake as it rises.
Bake the cake in a preheated static oven at 356°F for 70 minutes.
Once cooked, take the Chocolate and Kaiser Pear Cake out of the oven and let it cool, then remove it from the mold.
The Chocolate and Kaiser Pear Cake is ready, at your discretion you can dust it with powdered sugar