For the chocolate pear cake, cut chocolate into small pieces and melt with butter over hot water bath – let cool slightly. Whip sugar and eggs to a light, firm cream.
Mix flour, salt and baking powder and then stir into the batter with the almonds. Slowly stir in chocolate butter and add the amaretto.
Pour the batter into a greased and floured springform pan and place the peeled and quartered pears on top. Bake in the preheated oven at 160 °C for approx. 50 minutes.
Preparation Tip:
Instead of the amaretto, you can also use a Williams brandy for the chocolate pear cake.
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