Chocolate Pear Charlotte

You will need:

(At a diameter of 25 cm)
1 cup flour *
1 cup semolina
1 cup brown sugar
1 cup yogurt or sour milk
1/3 cup vegetable oil
2 large ripe pears
2 tablespoons cocoa or carob **
1 tsp soda
1 tsp lemon juice

For the whipped cream:

200-250 ml double cream ***
2 tablespoons icing sugar

Preparation:

Mix in a bowl of semolina, sugar, yogurt and lemon juice and leave for 15-30 minutes. Add vegetable oil, cocoa or carob and mix well. Add the flour mixed with baking soda and knead the dough sparsely.

Pears, cut lengthwise into halves, remove them from the core, peel and slice thickness of 7-8 mm.

Bottom Cover the baking dish with parchment. Arrange in a circle on pregament pear slices, top with batter and gently flatten it with wet hands. Send cake in the preheated oven for 40-50 minutes until tender. Ready cake cool.

Good chill whipping cream, connect them with powdered sugar and beat with a mixer or a special attachment to the blender until thick. The cooled cake sprinkle with powdered sugar and serve with cream.

* Used 250 ml beaker.

** Carob - is a healthier substitute for cocoa. In contrast to the cocoa beans, carob contains caffeine and theobromine, which are addictive, and allergy. Also, it contains oxalic acid, which adversely affects the condition of the skin. Carob can be purchased in stores Indian spices or in health food stores.

*** For better use of the whipping cream fat content of at least 35%. The fatter the cream, the easier and faster they whipped. If you are not sure of the quality of its cream, try whipping when they add a teaspoon of potato starch and a little lemon juice.