Ingredients:

• 5 eggs
• ½ teaspoon salt
• vinegar
• 50 g sugar
• 200 g softened butter
• 100 g flour
• 40 g cornflour
• 1 sachet baking powder
• 150 g dark chocolate

Anti-waste tips:

• Use a very ripe pear to sweeten the cake
• Use leftover Christmas and Easter chocolate
• Can be used past the best-before date: chocolate, sugar, flour, cornflour, baking powder (look, smell and taste)

Preparation:

Grease a round cake tin and sprinkle with sugar (the sugar caramelises during baking, so you need less sugar in the batter). Beat the 5 egg yolks with 50 g sugar until they turn pale yellow. Beat the 5 egg whites with a few drops of vinegar and the salt until stiff (the vinegar and salt prevent the mixture from collapsing).

Melt the chocolate in a bain-marie. Stir in the softened butter and add the melted chocolate. Sift together the flour, cornflour and baking powder. Peel the ripe pear, remove the stalk and cut into small pieces (do not blend the pear, otherwise the cake will become pasty).

Preheat the oven to 150 °C. Gently fold all the ingredients together with a whisk and pour into the tin. Bake at 150 °C for 1 hour. Check that it is cooked through with a skewer. Leave the finished cake in the tin in the switched-off oven for 30 minutes. Remove and leave to cool completely.