Soft Cake of Ricotta and Pears with Chocolate

Name: Soft Cake of Ricotta and Pears with Chocolate
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 Portionen
Ingredients: 4 piece eggs; 200 g sugar; 80 g sunflower seed oil; 250 g ricotta; 330 g 00 flour; 16 g baking powder; 80 g chocolate chips; 3 piece pears; 1 q.b. rum

Cake

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Cook Time

1 h 10 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Soft Cake of Ricotta and Pears with Chocolate is ready in 1 h 10 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This soft ricotta and pear cake is a real comfort food, perfect for a delicious snack or as a dessert after dinner. The combination of creamy ricotta with juicy pears and chocolate chips is simply irresistible. I often prepare it in the fall, when pears are at their best, and I must say that it always disappears in the blink of an eye! The preparation is really simple and quick, especially with the help of our trusted Thermomix®. Try it, you won't regret it! A tip: sprinkle the cake with icing sugar before serving for an extra touch.

Ingredients (9 ingredients)

4 piece eggs
200 g sugar
80 g sunflower seed oil
250 g ricotta
330 g 00 flour
16 g baking powder
80 g chocolate chips
3 piece pears
1 q.b. rum

Preparation (5 steps)

Eggs and sugar in the bowl

Thermomix® Setting

3 min/Speed 4

Insert the eggs and sugar into the bowl. Mix for 3 Min./Level 4.

180

Addition of oil and ricotta

Thermomix® Setting

2 min/Speed 3

Add the sunflower seed oil and ricotta to the bowl. Mix for 2 Min./Level 3.

120

Flour and baking powder

Thermomix® Setting

2 min/Speed 4

Add the flour and baking powder to the bowl. Mix for 2 Min./Level 4.

120

Chocolate chips and pear

Thermomix® Setting

30 Sec./Linkslauf/Speed 2 Reverse

Add the chocolate chips and a pear cut into small pieces to the bowl. Mix for 30 Sec./Reverse/Level 2. Use the spatula to mix the ingredients well.

Preparation and cooking

Pour the batter into a 26 cm diameter mold, greased and floured, with the bottom lined with baking paper. Level the batter and decorate with the other 2 peeled pears cut into thin slices, arranging them in a radial pattern on the surface. Leave a small space in the center, to be filled with a handful of chocolate chips. Brush the surface of the cake with a little rum and add sugar on the surface. Bake in a preheated ventilated oven at 170 °C for about 45 minutes, or in a static oven at 180 °C for the same time.