- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
8
Cocoa cake with pears and cinnamon and without added fats
Description
It's a very gluttonous cake: it's a pleasure to taste it in every moment of the day, either at breakfast or for a snack or for everything you want. For the kind the cake it is, it can be defined "light", for the fact that neither fats like butter or oil nor eggs are used. It is advisable for those who want enjoy a chocolate cake without excessive guilt or for those who have to take a diet with a little amount of cholesterol.
It's very a very delicious cake make more catching by the use of the perars, a fruit with is very good if it's used with chocolate or cocoa.
Sponsored Results
add to shopping list Ingredients
200 gr Sugar
200 gr Flour 00
350 ml Milk (you can use also water or vegetable milk)
70 gr Unsweetened Cocoa
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
A pinch of salt
1 Lemon (you have to use the Grated Rind)
2 Pears rather small
q.b. powdered sugar
Preparation
Put in a bowl all the dry ingredients: flour sifted, sugar, cocoa, salt, lemon peel, cinnamon, baking soda and baking powder. Mix them.
Then warm the milk and add it slowly to the ingredients in the bowl: stir until you obtain a homogeneous mixture, without lumps and quite fluid.
Peel the pears and cut them in little pieces. Add them at the other ingredients and mix with a wooden ladle.
Pour into a greased and floured mold of 22 cm in diameter and bake in preheated oven at 180° C for about 40 minutes.
When the cake is cold, remove from the mold and sprinkle with powdered sugar.
I did this cake aso with some variations:
A) I squeezed an orange and I weighed the obtained juice, then I added milk (or even water) just arrive at 350 ml: these are iquid ingredients. I omitted perars and I added the grated rind of the orange.
The preparation is the same.
B) I did also a "simil sacher": I did normally the cake but I omitted the pears. Then I left it cool well, so I divided it in half and spread with apricot jam warmed in a little water. Ai this point I covered in a delicious chocolate sauce obtained by dissolving 200 grams of dark chocolate in 6 tablespoons of milk. A true and genuine goodness!
