How to make a fudgy chocolate cake with juicy pears that everyone will be keen to tuck into. It's easy to make and you can use, fresh, poached or tinned pears. All ways are good, if somewhat different.
3cardamom podsseeds removed and ground with a pestle and mortar (I used 3 drops of the excellent Holy Lama cardamom extract)
120gself-raising flour (self-rising flour)(half wholemeal, half white) or use plain flours with 1 tsp baking powder
3tbspdark brown sugar
3firm but ripe pearspeeled, cored and quartered. Can use fresh, poached or tinned.
Instructions
Melt the butter and chocolate in a large saucepan over a gentle heat.
Stir in the sugar, take off the heat and leave to cool a little.
Beat in the eggs, one by one along with 1 drop of the excellent Holy Lama cardamom extract (or the ground seeds from 1-3 cardamom pods, depending on how subtle you want the flavour).
Sift in the flours and baking powder if using and stir gently until just combined.
Sprinkle the brown sugar over the base of a 23cm (9") round silicon mould or lined cake tin. Make sure it's not a loose bottomed one or you might find more of your cake mixture on the floor of your oven than in the cake tin.
Lay the 12 pear quarters on top of the sugar then pour the cake batter over the top.
Bake at 180℃ (350℉, Gas 4) for 30 minutes until just done.
Leave to cool for about ten minutes, then turn the cake upside down onto a serving plate.
Notes
Serve warm with custard or cream for a delicious autumnal pudding, or cold as a cake for afternoon tea.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.