Chocolate pear cake
An easy cake to bake that doubles as dessert if served warm.
Makes 24x24cm cake
100g dark chocolate (at least 65% cacao), chopped
4 medium eggs
100g golden caster sugar
1 cup ground almonds
4 small ripe pears, peeled, cored and quartered
Icing sugar for dusting
- Preheat oven to 170 fan bake. Grease the sides of 24x24cm spring form cake tin (feel free to use a 24cm round tin, it will just make a slightly deeper cake). Line bottom with baking paper.
- In a small saucepan gently melt butter and chocolate over a low heat. Remove from heat, cover with a tea towel and set aside.
- Separate the eggs into two bowls. Add sugar to the yolk and beat until very pale, thick and foamy. Whisk cooled chocolate/butter mix until smooth and fold into egg/sugar mix, along with almonds until a smooth batter. Beat egg whites until soft peak stage and fold these into the cake batter in 2-3 batches.
- Gently scrape mixture into prepared tin. Arrange pear quaters, cut side down, on top (they will sink during cooking but don’t worry). Bake for 35-40 minutes until skewer inserted comes out clean. Leave to cool for 10 minutes in the tin before running a knife around the edges and releasing.
- Dust with icing sugar and serve warm.
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