A comforting recipe for Fall...
Conservation time at fridge
4 days
Necessary equipment
- 2 bowls
- 1 spatula
- 1 whisk
- 1 pot
- 1 cake mold
- 1 knife
- 1 cutting board
- Parchment paper
- Oven
Steps
- Pre-heat the oven to 180C
- Wash and cut your pears into bite sized pieces; set aside
- Melt your dark chocolate in a bain-marie
- In a large bowl, mix all the dry ingredients together
- Then add your wet ingredients, and whisk it all together until you get a smooth consistency
- Grease your cake mold with melted coconut oil, or line it with parchment paper
- Once the chocolate is melted, incorporate it into your cake batter; mixing well
- Transfer the cake batter to your cake mold, add a few slices of pear on top, coated with coconut sugar
- Bake in the oven for ±45mins
- Once ready, remove from the oven and let rest for 15-20mins at room temperature, before serving
- Place in the fridge, wrapped in film or in a large airtight container
- Lasts 4 days in the fridge
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