How can you resist a delicious pear cake filled with hazelnut and chocolate cream?
This cake is irresistible with its rustic flavor and texture, crunchy on the outside and soft on the inside.
It is as easy and quick to make as it is to taste.
Before dedicating ourselves to its preparation, let's find out something about one of the main ingredients of this pear and chocolate cake.
The pear is a global fruit, the list of producing countries is really wide, and it is loved and consumed almost all over the world.
Pears were known since ancient times. In the first century the Romans cultivated forty different varieties.
Some species of pears are native and wild, while starting from 1700 different varieties were born produced from selected hybrids, such as the William pear and the Abate pear.
In addition to having a sweet and pleasant taste, pear is rich in nutritional properties that play a positive role for our well-being.
Pear is a low-calorie fruit, it has only 35 kcal per 100 g (approximately).
Pears are rich in vitamin C and vitamin K, important for strengthening the immune system and warding off seasonal ailments, because, it acts as an antioxidant and helps the blood clotting process, but it is also useful for the protection of the nervous system. in the regulation of bone metabolism and in the prevention of cardiovascular diseases.
They are a precious source of mineral salts, especially potassium and copper, but also boron, iron, phosphorus, magnesium, calcium, sodium and zinc. Thanks to this complex, pears become an excellent fruit to replenish the nutrients lost with sport or during the summer season and the heat.
In addition to antioxidants, pears contain polyphenols. These substances intervene to counteract free radicals, compounds responsible for even very serious degenerative diseases, slowing down cellular aging.
The Fibre contained within the pears help the sense of satiety.
Due to the high fiber content (in the pulp, but in particular in the outer skin) pears have a low glycemic index. The fiber they contain is both soluble (like pectin) and insoluble (like lignin). Pectin also binds to cholesterol, favoring its expulsion through the faeces.
Lignin, on the other hand, is a fiber that absorbs a lot of water, facilitating the intestinal transit of food, reducing the onset of hemorrhoids and preventing colon problems.
In addition, sorbitol is also present in pears (in the juice) which nourishes the intestinal bacterial flora thanks to its probiotic function.
Chocolate and pear cake
Ingredients for the pastry
130 g 0 or spelt or whole wheat flour
20 g brownie-flavoured oatmeal
80 g ghee butter / clarified butter / butter
60 g erythritol or brown sugar
1 pinch of salt
Grated lemon zest (optional)
Ingredients for the filling
2 small pears
3 tablespoons of Hazelnuts choco cream
- In a bowl, combine the flour, salt, erythritol and lemon zest. Create a fountain and insert the butter in chunks in the center (cold from the refrigerator).
- Knead with your hands or with the planetary mixer.
- Pass everything on a work surface and continue to work with your hands until you get large crumbs.
- Line a pie pan with parchment paper or grease it with butter and sprinkle the base with flour.
- Lay the dough and knead it directly inside the pan, applying pressure with your fingers so that it adheres to the edges. Pierce the base with a fork and handle the edges.
- Pour the hazelnut and chocolate cream and spread it well over the entire surface.
- Separately, cut the pears into thin strips and finish the composition of the tart.You can finish with a sprinkling of brown sugar.
- At this point, bake at 180 degrees for 20 minutes, ventilated oven.
- Let it cool and enjoy as it is.
It can be kept in the refrigerator for 3-4 days.
We have seen how easy it is to make this pear and chocolate cake, with a pastry without eggs.
The spread directly in the pan will save time and energy and will allow you to obtain a crunchy base for this cake filled with hazelnut and chocolate cream and sweetened with very thin slices of pears.