Double-Layer Cake

For my Birthday my friend gave me a book Cooking with Chocolate. What a lovely recipes! 41 of them) The recipes are easy to follow and simple to make. 

The one I've chosen  now is a Double-Layer Cake with pears.

You will need:

23cm (9in) springform cake tin

a spatula

Ingredients:

175g (6oz) butter, softened

150g (5oz) brown sugar

3 free-range eggs, beaten

175g (6oz) self-raising flour

50g (2oz) cocoa powder

3-4 ripe pears, peeled, cored and slised

40g (1 1/2oz) light muscovado sugar

1 tsp cinnamon

handful of pine nuts (optional) 

Preheat the oven to 180*C/gas mark 4.

1. Grease a 23 cm (9in) springform cake tin with a little butter.

2. Cream together the butter and sugar until the mixture is light and fluffy. Add the beaten eggs one at a time, mixing well after each one has been added.

3. Sift the flour and cocoa powder into the mixture and gradually fold it in, a few spoonfuls at a time.

4. Transfer half the mixture to the tin and arrange a layer of pear slices over the top.

5. Mix the muscovado sugar and cinnamon, breaking up any lumps in the sugar, and sprinkle the layered pears with half of this. Spoon on the rest of the cake mixture and level it with a spatula.

6. Place the remaining pears on top of the cake and sprinkle them with the sugar and cinnamon, and a handful of pine nuts (optional).

7. Bake in the center of a pre-heated oven for 45-50 minutes or until firm.