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Pear and Chocolate Cake with Amaretti Cookies

From David Rossi


4 each - Pears
1 cup - Dried amaretti cookies*
1/2 cup - Scharffen Berger Natural Cocoa Powder
4 each - Whole Eggs
2 each - Egg yolk
4 tablespoons - Sugar
1 cup - Milk
2 cups - Cream
2 tablespoons - Bacardi Rum
2 tablespoons - Flour
2 pinches - Baking powder


  • Peel the pears and slice them lengthwise.

  • Place them on the bottom of a buttered and floured baking dish.

  • Beat the eggs with the sugar, add cocoa powder and rum.

  • Incorporate the flour and the baking powder, add cream and milk, previously brought to a boil.

  • Then fold in the crushed amaretti cookies.

  • Cover the pears with this mix

  • Bake at 280 F for about 80/90 minutes.

  • Let cool, cut into squares

  • Serve with a couple of the moist Amaretti Cookies and a good cup of coffee or espresso.

  • Serves 8 to 12 depending on the size of the cut square.

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