Chocolate and Coscia Pear Cake
Mix the flour, pinch of salt, cocoa and baking powder in a bowl and stir. Using a blender, work the pears into a purée.
In a bowl, whisk the butter and sugar until frothy, then add the eggs one at a time and continue to whisk.
Add the flour, salt, cocoa and sifted baking powder alternately with the pear purée. Continue to whisk for about 1 minute until the mixture is smooth. Pour the mixture into a greased and floured 22cm diameter hinged mould.
Bake at 180°C for about 1 hour, continually testing with a skewer until it comes out clean. Remove from the oven and allow to cool.
In a frying pan, place the demerara sugar, butter and halved peeled pears; cook until slightly softened and caramelised. Switch off and allow to cool.
Whip the cream with the caster sugar. Spread the cream on top of the cake and decorate it with 3moretti caramelised pears.
Serve with crumbled amaretti biscuits on top of the cake.