Our Vegan Chocolate Cake with Balsamic Pears is the perfect blend of the sweetness of pears, the intense flavor of chocolate, and the tangy taste of De Nigris Balsamic Vinegar of Modena Gold Eagle . It’s a guilt-free answer to your sweet cravings during the cold winter months!
Ingredients for 8 People
- ½ cup dark chocolate
- 5 tbsp De Nigris Balsamic Vinegar Gold Label
- 1 ¼ cups white flour
- 1/6 cup potato starch
- 1/3 cup brown sugar
- 6 tbsp oil
- 6 fl.oz. rice milk (or other vegetable drink)
- 2 tsp baking powder
- 3 pears
For the recipe
Pre-heat oven at 356° F. Melt the chocolate in bain-marie, let it cool to room temperature, then 1 tablespoon of De Nigris Balsamic Vinegar of Modena Gold Eagle. and mix well.
In another bowl put the flour, baking powder, potato starch, and brown sugar. Add the oil and rice milk, then whisk all the ingredients until fully blended. While whisking, add the melted chocolate and blend well, until smooth. Pour the mixture in round baking mold covered with baking paper, bake for 30 minutes.
In the meantime, prepare the balsamic pears: peel and cut the pears into cubes. Add them in a non-stick frying pan, cook for about 2 minutes, then add the remaining balsamic vinegar. Put a lid, reduce the heat to a minimum and cook for 15 minutes, stirring occasionally.
Remove the cake from the oven and leave to cool, then remove from the baking mold, and serve with the balsamic pears.
