Chocolate & pear cake

Chocolate & pear cake

  • Rating: 4 out of 5.8 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 10 slices

A decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting

  • Freezable
Nutrition: per slice
HighlightNutrientUnit
kcal806
fat55g
saturates24g
carbs65g
sugars48g
fibre5g
protein13g
low insalt0.8g
Advertisement

Ingredients

For the icing

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.

  • STEP 2

    Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.

  • STEP 3

    For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).

  • STEP 4

    Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.

Goes well with

Recipe from Good Food magazine, October 2012

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.8 ratings

Sponsored content