Back to top

Pear and chocolate cake

By Chef Julio Torralba Valero


1 Qt Saladmaster Titanium Sauce Pan


1 Qt Sauce Pan

  • 100 g of whole wheat flour
  • 15 g of yeast
  • 50 g whole cane sugar
  • Pure chocolate nuggets to taste
  • 2 pears
  • 2 eggs

2 Qt Sauce Pan

  • Use double of ingredients

28 cm Sauce Pan

  • Use the triple of ingredients


  • Cut into thin sheets 1 pear or with cone 4
  • Use the sheets to line the bottom and walls of the 1 Qt Saladmaster Titanium Sauce Pan
  • Add in a bowl the two eggs and beat
  • Put the cane sugar in the bowl and stir
  • Add flour and yeast to the bowl, mix until homogeneous
  • Cut the other pear into small pieces, or with the cone 2
  • Add the cut pear to the bowl with the mixture
  • Sprinkle the dough with the chocolate nuggets and stir the mixture well
  • Pour the mixture into the pot where we have lined the bottom and walls with pear sheets
  • Cover and bring to the cooking plate the casserole
  • Put the fire to soft power (30%)
  • When you click intensely or notice with the hand that it is excessively hot (if we are not able to keep the hand touching the lid is excessively hot), lower the power to the minimum
  • Cook between 18 and 20 minutes
  • Let stand 2 or 3 minutes before opening the pan
  • Serve as soon as it gets cold