Pear Chocolate Soufflé Cake

Knead 200 g flour, 1/2 tsp baking powder, 60 g sugar and soft butter into a smooth dough.

Roll the dough between two sheets of baking paper, peel off the top sheet and use it to line a greased tart tin or a 26 cm springform pan.

Prick the dough base several times with a fork.

Chill the lined pan in the fridge for about 30 minutes.

Preheat the oven: fan 150 °C (conventional 175 °C).

Peel the pears, quarter and core them, then drizzle with lemon juice.

Separate the eggs. Beat the egg whites with 2 tbsp warm water until stiff, then gradually add the remaining sugar and continue beating until it has dissolved.

Briefly stir in the egg yolks. Mix 50 g flour, 25 g cocoa powder and 1/2 tsp baking powder, sift over the egg mixture and fold in briefly.

Spoon half of the soufflé mixture onto the chilled dough, arrange the pears on top and spread the remaining mixture over them. Sprinkle with flaked almonds.

Bake for about 50 minutes, until the surface is set. Let cool and dust with powdered sugar before serving.