Chocolate Pear Cake

I just can't explain how much I love the marriage of pears and chocolate. There is something about the rich depth of the dark chocolate combined with the sweet nursery taste of the pears that brings instant satisfaction. This is somehow both light and dense at the same time, which makes for one unctuous pudding - sure to be a regular crowd pleaser.

cake

150g dark chocolate

4 tbsp milk

2 tins halved pears

1 tbs lemon juice

400ml water

90g butter, softened

1/2 cup soft brown sugar

2 medium eggs

3/4 cup self-raising flour

3 tbs ground almonds (or plain flour)

chocolate sauce

50g dark chocolate

25g butter

Gently melt the 150g chocolate and milk in a double boiler and set aside to cool. 

Drain the pears but reserve the juice/syrup. Put the pears aside and in a pan bring the juice/syrup to a boil with the lemon juice and 400ml water, stirring occasionally. Add the pears and simmer gently for 5 minutes. Spoon pears out on to a plate and leave to cool. Keep the syrup in the pan on  a low simmer.

Arrange the drained pear halves, cut-side down, in the bottom of a 20cm round cake tin.

Beat the butter and sugar until light and fluffy. Gradually beat in the eggs.

Beat in the melted chocolate, and gently fold in the flour and almonds. 

Smooth the mixture over the pears and bake for 40-45 minutes.

Keep stirring the syrup while the cake is baking. The syrup should have reduced now to a thick glossy consistency. When the cake is fresh out of the oven and still in the tin, skewer holes through it and pour over the syrup. Leave for 1/2 hour to cool.

Turn out pudding, pear side up. Pour over the chocolate sauce. Serve warm with good vanilla ice cream.

Serves 10-12