I recently bought some extra black cocoa and I'm still testing it in all kinds of cakes. I really like it, and the cake came out to our taste, so don't be scared of the color it has … it didn't burn. :))
I invite you to prepare it too because it is delicious!
3 large eggs
150g ground sugar
1/2 sachet baking powder
40g extra black cocoa
a teaspoon of cinnamon
20g white chocolate
Method of preparation:
In a bowl, mix the flour, cocoa, baking powder and cinnamon very well.
Wash and clean the pears, then remove the seed box and cut into 1-1.5 cm cubes. Sprinkle with lemon juice to prevent oxidation.
Separate the egg whites from the yolks and mix the yolks with half the ground sugar. In another bowl, mix the egg whites with a pinch of salt and then add the rest of the ground sugar until the composition has become meringue.
Add the milk with the oil and mix after each one, then alternately add the flour and meringue. After the first slice of flour, mix with the mixer, then use a spatula and mix gently from the bottom up (so as not to remove air from the composition). the oil, the second third of the flour, the milk and I finished with the remaining flour. Mix after each until incorporated, then pour the composition into the tray lined with baking paper on the bottom and greased with butter on the side walls. Put the tray in the preheated oven at 180 degrees C and bake for 45-50 minutes until it passes the toothpick test (a toothpick inserted in the cake, comes out clean, without traces of liquid dough).
After it cools completely, melt the chocolate on a steam bath and garnish the cake.