Pear and chocolate cake

To prepare the pear and chocolate cake, start by peeling the coscia pears 1: cut them into quarters and remove the core 2. Place the slices in a non-stick pan, douse with Moscato wine 3 and cook on the stove over high heat.

Let it cook for about ten minutes, the time to make the wine reduce; once done, let it cool down 4. In the meantime, chop the dark chocolate 5 and melt it in a bain-marie (alternatively you can melt it in the microwave) 6 stirring with a spatula.

Once melted, turn it off and add the butter at room temperature 7, stir continuously to melt it; then set aside 8. Take the eggs that must be at room temperature, separate the egg whites from the yolks and divide them into two separate bowls 9.

Use an electric mixer (make sure the beaters are clean) to beat the egg whites 10 to stiff peaks 11. Pour the sugar with the yolks 12 and with the same beater whip the mixture a few moments until it is clear, but not frothy.

Pour the melted chocolate in a beaded thread into the whipped egg yolks with the sugar and with the beaters running at low speed 13. Now roughly crumble the macaroons with your hands 14 and add them to the egg yolk and chocolate mixture 15.

In a separate bowl sift the flour and baking powder 16; add these powders to the mixture also 17 mixing with a spatula, until a uniform and very compact mixture is obtained. To finish, incorporate half of the egg whites into the mixture 18 and stir vigorously to soften; then add the remaining half of the egg whites folding in gently from the bottom to the top.

The dough is ready 19: butter and flour a 9 1/2" (24 cm) round cake pan, pour some batter into the pan, about half of it, to cover the bottom and level with a spatula 20. Distribute the slices of pears that are now warm (the slices will be soft and will have absorbed the wine, otherwise drain them well before laying them on the base); arrange the pear quarters in a radial pattern, taking care to leave a free space of 1/4" (half a centimeter) from the edge 21.

Cover with the remaining part of the dough and level the surface again with the spatula 22; then, in order to distribute the mixture evenly, roll the baking tray on the surface, without beating it to avoid inhibiting the leavening agent. Cook in a static oven preheated to 350° (180° C) for about 45 minutes. Test with a toothpick before taking the cake out: if it is slightly creamy inside, take it out gently and let it cool completely at room temperature to prevent it from drying out too much 23. The pear and chocolate cake is ready to be enjoyed 24!