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ROBIOLA CAKE WITH PEARS AND CHOCOLATE

  • 200 g of flour 00

  • 120 g of raw cane sugar

  • 100 g of fresh robiola

  • 1 egg

  • 80 ml of fresh milk

  • 40 ml of seed oil

  • 3 pears Abate

  • 1/2 sachet of yeast

  • a pinch of salt

  • about 80 g of chocolate or milk chocolate chips

 

Turn on the oven at 180 °C.

Sift together the flour and yeast in a large bowl, add the sugar and salt and mix. Place the egg in the center of the flour mixture, add the oil and milk and start mixing with a fork. Add the robiola and knead until the mixture is smooth.

Peel two pears, cut them into cubes and add them to the mixture, along with the chocolate cut very coarsely, I used some milk chocolate that I had to dispose of the Easter eggs as another time we used chocolate drops that compared to the egg melt less, a little 'which makes it much more special and Sveva likes a lot.

Pour the mixture (it will be quite thick) into a buttered oven dish and decorate with the third peeled and sliced pear and the chocolate left aside.

Bake at 170 ° C (static oven) and bake for about an hour and ten minutes.

I used a baking dish that was a little too small (15 x 24 cm), so the cake came out a little higher than I would have liked. If you want it lower, choose a slightly larger baking dish and shorten the baking time by about 10-15 minutes.

 




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