PEAR AND CHOCOLATE cake

INGREDIENTs

1kg of pears or seasonal fruit (such as organic pears chopped into small squares, and one sliced for the top)

1/2 cup sunflower or coconut oil

1 1/2 cup wholemeal flour

1/4 cup cocoa or 200g melted bitter chocolate

1 tablespoon baking soda

2 tablespoons vanilla essence

A pinch of Himalayan salt

Rose petals or any edible flower

METHOD

Mix all the ingredients, except the sliced pear and petals, in a large bowl.

Put the batter into a mould, with the sliced pear on top, and baked at 180C for 20 minutes (until firm but not totally hard inside).

 

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