6.2.3 Chocolate and pear cake
Serves: round 23 cm springform
Time in oven/on stove: 55 min
Oven Temperature: 160�
Ingredients
| Amount | Ingredient | Preparation |
| Poached Pears
| 4 | | buerre bosc pears | halved and centres removed |
| 2 | cup | water |
| 125 | g | sugar |
| 1 | tsp | cinnamon power (or 1 stick) |
| Cake
| 75 | g | butter |
| 200 | g | dark chocolate |
| 150 | ml | water (take syrup from
poached pears) |
| 125 | g | sugar |
| 200 | g | flour |
| 2 | tbsp | cocoa |
| 1 | tbsp | baking powder |
| 2 | | eggs |
| 1 | tsp | vanilla essence |
| |
Instructions
- Poached Pears
- Bring water with sugar and cinnamon to boil.
- Add pears and boil for 2 min.
- Take from heat and set aside.
- Cake
- In a medium saucepan, melt butter and chocolate together with
the water.
- Remove from heat and stir in sugar.
- In a large mixing bowl, sift flour, cocoa and baking powder.
- Whisk in melted chocolate mixture.
- Add eggs and vanilla essence, then whisk until smooth.
- Pour batter into buttered tin.
- Arrange pear pieces on top.
- Bake for 50-55 minutes or until a skewer inserted into the centre
comes out clean.
Notes:
Instead of poaching pears you can use tinned pears and add a total of 250 g
sugar instead.