Autumn ripe pears tempt us with their shape, colour and smell. I like most of all yellow ones with ruddy cheeks. Pears, which came to Europe from ancient Persia, were an exclusive product to begin with. Native strains were grown only at the turn of the XVII and XVIII centuries.

The pear is called the fruit of love and is numbered among fruit aphrodisiacs. They go well with chocolate, nuts and vanilla.

For a romantic evening I made a very simple but grand pear-chocolate desert. You need an appropriate amount of pears for your casserole dish. You can bake every pear separately or put all of them into a bigger dish and bake them all together. The cake which I recommend today is light, fluffy and doesn't contain flour.

Ingredients:

2 pears

2 eggs

80g of caster sugar

3 tablespoons of cocoa

1 teaspoon of baking powder

Heat the oven up to 180 C.

Peel the pears without cutting off the petioles. Mix the eggs with the caster sugar, cocoa and baking powder. Pour the dough into small casserole dishes. Put the pears inside so that they are not touching the sides. Bake for 15-20 minutes. Serve hot.

Enjoy your meal!