200 g of flour 00
120 g of raw cane sugar
100 g of fresh robiola
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.