Photo by viaggiatoreculinaria
viaggiatoreculinaria's Notes:
Expand2 Abate pears Ask a question about this ingredient
10 ounces dark chocolate (best with Jacques Torres 72% large chips) Ask a question about this ingredient
1 and 3/4 cup flour Ask a question about this ingredient
1 and 3/4 cup sugar Ask a question about this ingredient
3 eggs Ask a question about this ingredient
3/4 cups extra virgin olive oil Ask a question about this ingredient
3/4 cups milk Ask a question about this ingredient
1 packet Paneangeli lievito (European baking powder) flavored with vanilla (or can use instead 1 and 1/2 tbsp American baking powder and 1/2 tsp vanilla extract) Ask a question about this ingredient
Preheat the oven to 350 degrees. Line bottom of 9 x 9 square pan with parchment paper and butter the sides of the pan.
Ask a question about this stepPeal and slice the pears. Layer the bottom of the pan with one of the pears.
Ask a question about this stepBeat the eggs with the sugar until well combined. Then add the olive oil and milk. (If using American baking powder, add the vanilla extract now).
Ask a question about this stepCombine the flour and the baking powder and add to the wet ingredients a little bit at a time, mixing well.
Ask a question about this stepPour part of the batter over the pears in the pan--just enough for a thin layer to cover the pears. Then layer with the other pear sliced and add another layer of batter, this time a little thicker, but still conserving a small amount of batter.
Ask a question about this stepIf using chocolate bars, break them up into chunks. Place chocolate on top in pieces. Then cover with the remaining batter. (The chocolate will sink during the baking process).
Ask a question about this stepBake for 45-55 minutes or until top springs back to the touch and toothpick comes out clean.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
