There’s something about adding fresh fruit to a cake that instantly makes it seem healthier and more up market. Pears and chocolate go hand in hand with the pears helping to keep moisture in the sponge giving it a fudgy texture. A drizzle of ganache over the top finishes the cake off without the need for a thick layer of icing.
This cake is a great standby to have in the fridge. It’s delicious with a coffee or as a dessert…
You can use fresh or tinned pears, dark or milk chocolate depending on your taste and what you have available.
Chocolate Pear Cake
Makes 8 pieces
150g soft butter
150g caster sugar
150g SR flour
50g cocoa powder
100ml boiling water
50g 70% dark chocolate
1 tbsp maple syrup
1 tbsp double cream
Line the bottom of a 20cm cake tin with baking parchment.
Pre heat the oven to 180C/350F/Gas4.
Peel, quarter and core the pears, arrange core side up around the bottom of the cake tin.
Mix the cocoa powder and boiling water together to make a paste.
Put the butter, sugar, flour, cocoa and eggs into a bowl, beat well to combine.
Spoon over the pears, level the top and bake for 30 to 40 mins, until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven, allow to cool in the tin for a few minutes, then turn out.
Make the drizzle: melt the chocolate with the maple syrup, once melted, stir in the cream.
Once the cake is cool, drizzle over the chocolate sauce.