Chocolate and pear cake

Pear and chocolate cake, also gluten-free, high and soft, I recommend consuming it when it is still warm because it is even softer.

Method

Preheat the oven to 160°C, static. Prepare a baking tray with baking paper. Take a ring (or classic mould) of 18cm in diameter, butter it with margarine so that the strips of baking paper adhere well to the edges.  

Close the bottom of the ring with aluminum foil so as not to let the mixture come out.

Now prepare the cake, first of all wash the pears. 

Then peel them, cut them into 4 and then cut the stalk. 

Cut one pear into cubes and the other into slices.

In a bowl weigh the milk, oil and yogurt, in another the salt and sugar, in one the chocolate (100g), and finally in another bowl the rice flour, starch and yeast.

Melt the 100 g of chocolate in the microwave or in Bain Maria. 

Mix the liquids such as milk, oil and yogurt with a whisk for a few minutes. Add salt and sugar and mix. Pour the chocolate into the bowl.

Mix well with the whisk.

Then sift the powders into the bowl (flour, starch and yeast).

Mix until you obtain a homogeneous mixture without lumps. 

Pour in the diced pear and mix with a spatula. 

Pour the mixture into the mold. Decorate with the sliced ​​pear and finally with the chocolate chips.

Bake the cake at 160°C for about 1 hour and 20 minutes, check the cooking with a toothpick, if it comes out dry the cake will be ready.

Allow the cake to cool at least 1 hour to room temperature before removing it from the mold.

Then remove the ring and strips of baking paper, lift the edge and remove the aluminum foil, transfer it to a plate.