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Ayurvedic chocolate pear cake
 

Ingredients:
 

For the chocolate sponge cake:

• 220 g wholemeal flour (spelt or wheat)
• 100 g cornflour
• 180 g whole cane sugar
• 40 g cocoa powder
• 1 packet of cream of tartar baking powder
• 1 sachet of vanilla sugar
• 1 tsp ground clove
• 10 tbsp ghee or melted butter
• 350 ml orange juice

 

For the topping:

• 1 kg pears
• 2 cups of cream
   

 

Preparation:

1. Mix all the ingredients for the sponge dough in turn with a hand mixer to form a fluffy, soft dough and spread evenly on a cake tray.
2. Cut the ripe pears into small pieces and spread over the batter. Bake the cake at 175 °C for approx. 30 minutes.
3. When the cake has cooled, spread the stiffly whipped cream on top and sift cocoa over it.
    

Enjoy your meal!

From the cookbook "Die neue Ayurveda-Küche" by Kerstin Rosenberg and team.