Pear Chocolate Cake

For the pear chocolate cake, preheat the oven to 190 degrees and prepare a baking tray for the cake (grease or line with baking paper). Cream butter with eggs and sugar. Add milk, rum, hazelnuts, a pinch of salt and cinnamon and stir in. Mix the flour with baking powder and cocoa and fold into the dough by the spoonful. Spread the dough on the baking sheet. Peel the pears, remove the core and cut them into wedges. Mix the water with the lemon juice and pour over the pears. Leave to infuse for 5 minutes and then pour off the lemon water. Dab the pears with kitchen roll and then spread them on the dough. Bake the cake at 190 degrees for about 50 minutes.

After the cake has cooled, briefly boil the apricot jam with the apricot liqueur and spread over the cake. Finally, sprinkle the pistachios over the pear chocolate cake.

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