10 min
Easy
Chocolate and pear cake with hazelnut and cocoa spread
Easy
15 min
1 h 0 min
6 .p
- 1 jar Bonne Maman hazelnut and cocoa spread
- 120g sugar
- 200g flour
- 100g milk
- 100g butter
- 20g cocoa
- 1 packet of yeast
- 1 pinch of salt
- 2 eggs
- For the syrup: 500g water
- For the syrup: 150g sugar
- For the syrup: A pinch of vanilla
Steps
- Peel the pears. Then pour the water and sugar into a saucepan and add the pears. Next, add some vanilla powder (or fresh vanilla) and bring to a vigorous simmer. Cook for 30 to 45 minutes, depending on the size of the pears.
- Mix the dry ingredients in a bowl: flour, baking powder, salt, sugar and cocoa powder.
- Add the eggs, melted butter, and milk. Mix everything together to form a smooth batter. Add 3 large teaspoons of spread. Stir again.
- Then spread the pears in a buttered and floured cake tin. Cover them with the cake batter. Bake the cake for 30 minutes at 180 °C. After baking, allow the cake to cool, cut it into attractive slices, and serve with a little Bonne Maman hazelnut and cocoa spread before serving!
