. 50 g of crushed amaretti

. 90 g of butter (50 g to chocolate and 40 g to whisk with the egg yolks and half sugar )

. 50 g of sugar (half for the egg yolks and half for the egg whites)

. 100 g of dark chocolate melted in bain marie

. 100 g of all purpose flour sifted

. 1/2 tablespoon baking powder

. 2 eggs (yolks and whites separated )

. 2 ripe but firm pears Williams, thinly sliced

Melt chocolate in double boiler and add 50 g of butter, let cool.Beat the yolks with half the sugar and 40 g of butter at room temperature until it becomes clear. Add the chocolate and melted butter mixture and mix gently. Add the amaretti, flour and baking powder sifted and, at the end, the egg whites beaten with remaining sugar. In a plum cake tin, lined with parchment paper or buttered, pour half the mixture and cover with the sliced ​​pears.Cover with the remaining dough and bring to bake in preheated oven at 180 ° C for 30-40 minutes, depending on the oven (I have cooked for 35 minutes). Let cool in the mold and then take it from the mold, allowing it to cool thoroughly before pouring the ganache (it is optional, you can also just sprinkle the cake with icing sugar … but with the ganache is really delicious ….)

ganache:

. 50 g of dark chocolate

. 50 g of fresh cream

Melt chocolate in double boiler and add the cream, stirring well to cool a little before you sprinkle on the cake ….: P