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Kristin Licavoli
Chocolate spice cake with pears, dates and walnuts
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Ingredients
Directions
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Preheat the oven to 160ºC. Cut 3 pears into 2x2 cm cubes.
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Beat the butter with the sugar lightly. Mix the eggs one by one and stir in the milk.
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Fold in the flour, the baking powder, cocoa powder and the chicken spices. Spoon the pear cubes, dates and two thirds of the walnuts through the batter.
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Line the bottom of the greased spring form with parchment paper and spread the batter over the mold. Smooth the top.
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Cut the remaining 2 pears into slices and place them in a circle on the batter. Sprinkle with the rest of the walnuts and bake the cake in the middle of the oven for about 1.5 hours.
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Check with a skewer if it comes out clean and the pastry is cooked. Allow the cake to cool for about 5 minutes outside the oven and then take it out of the mold. Drizzle the chocolate herb cake with stripes of caramel or chocolate sauce.
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Nutrition
540Calories
Fat43% DV28g
Protein18% DV9g
Carbs20% DV59g
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