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Pear and
Chocolate Cake
This rich, luscious cake is a good
choice when you want to impress.
Special equipment
8in (20cm) round springform cake pan
Ingredients
9 tbsp unsalted butter, plus extra for greasing
(^1) ⁄ 2 cup cocoa powder, sifted, plus more
for dusting
2 cups all-purpose flour, sifted
2 tsp baking powder
1 tsp salt
(^3) ⁄ 4 cup sugar
4 large eggs, lightly beaten
2oz (50g) dark chocolate, chopped
(see Baker’s Tip)
2 pears, peeled, cored, and chopped
(^2) ⁄ 3 cup milk
confectioner’s sugar, for dusting
Method
1 Preheat the oven to 350°F (180°C). Grease
the pan with butter and dust with cocoa
powder. Sift flour, cocoa powder, baking
powder, and salt into a medium bowl.
2 Cream the butter with the sugar using
a wooden spoon or an electric hand mixer
until pale and creamy. Beat in the eggs.
Then add the flour mixture gradually,
adding a little of the milk each time until
all of it is combined. Fold in the chopped
chocolate and pears.
3 Pour the cake mixture into the prepared
pan, put it in the oven, and bake for 30-45
minutes, or until firm and springy to the
touch. Allow to cool in the pan for 15
minutes, then remove from the pan, and
transfer the cake to a wire rack to cool
completely. Sift over confectioner’s sugar
before serving.
STORE The cake will keep in an airtight
container for 2 days.
SERVES
6–8
15
MINS
30
MINS