- unsalted butter at room temperature, plus oil for molds - 8 st. spoons
- toasted almonds - 1 cup
- sugar - 3/4 Cups
- big eggs - 3 pieces
- cocoa - 1/3 Glass
- extract of vanilla - 1 teaspoon
- salt - 1/2 teaspoonfuls
- almond extract (optional) - 1/4 Teaspoons
- ripe pears - 3 pieces
- lemon - 1/2 Pieces
- apple jelly - 2 st. spoons
Preheat the oven to 175 degrees. Lubricate the baking dish with oil, set aside. In the food processor, mix almonds and sugar. Add butter, eggs, cocoa, vanilla, salt and almond extract, if used. Stir well until smooth. Evenly put the dough into a prepared form. Peel and sliced pears. Wipe them with a lemon to prevent discoloration. Lay the slices on the chocolate dough so that they overlap slightly. Bake for 45 to 50 minutes. Allow to cool completely in the form. Lightly heat the jelly in a microwave or on a stove. Using a brush, gently lubricate the pears. Leave to stand for about 20 minutes. Extract the cake from the mold and serve.
Servings: 8