12 “SILKY” YEARS OF BAKING

Yesterday Aroma di Cannella turned 12!

Such a long time indeed from that Fat Tuesday in Sweden and the first blog post. Yet, certain things stay the same. Like one of my favorite cakes and flavor combinations: chocolate and pears!

Back then in Sweden, when I celebrated my own birthday the following month after the blog’s inception, the pear & chocolate cake was the celebration cake with my Erasmus friends.

12 years later, still a timeless cake to celebrate many years of culinary adventures. I read that 12 years is called the “silk” anniversary. This cake feels like the perfect match: rich chocolate and a soft, almost silky pear texture.

PEAR & CHOCOLATE CAKE

Ingredients

150 g dark chocolate
80 g vegetable oil
3 eggs
120 g sugar
150 g flour
16 g baking powder
2 pears
Icing sugar, for dusting

Prepare the cake

Melt the dark chocolate in a bain-marie (double boiler).
In a bowl, whisk the eggs with the sugar until light and foamy, then add the oil and mix again.
In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the egg mixture a little at a time, mixing continuously until smooth. Pour in the melted chocolate and mix until fully combined.
Peel and dice the pears, then fold them into the batter.