Pear and chocolate cake

Pear and chocolate cake, also gluten-free, tall and soft, I recommend eating it while still warm because it is even softer.

Procedure

Preheat the oven to 160°C (static). Line a baking sheet with parchment paper. Take an 18cm ring (or a classic mold) and grease it with margarine, ensuring the parchment paper strips adhere well to the edges. 

Cover the bottom of the ring with aluminum foil to prevent the dough from leaking out.

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

Then peel them, cut them into 4 and then cut off 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 another 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 a bain-marie. 

Whisk the liquids together, including the milk, oil, and yogurt, for a few minutes. Add salt and sugar and mix. Pour the chocolate into the bowl.

Mix well with a whisk.

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

Mix until the mixture is smooth and lump-free. 

Pour in the diced pear and mix with a spatula. 

Pour the batter 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 is ready.

Let the cake cool at least 1 hour at room temperature before removing it from the pan.

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