Woman’s Weekly UK – 06 August 2019

FOODEDITOR

JULES

...orfetes!Trythesenewandirrestistible

creations,perfectforeveryoccasion

Poached pear

chocolate

cake

Thisisadessertcakewith

realwowfactor,butit’s

surprisingly easy to make.

SERVES 12

Forthepoachedpears:

✿4-6largeunripepears

✿ 1 x 75clbottleredwine

✿150g(5oz)sugar

✿ 2 cinnamonsticks

Forthecake:

✿150g(5oz)darkchocolate

✿50g(2oz)crèmefraîche

✿125g(4oz)butter,

softened

✿125g(4oz) caster sugar

✿ 4 eggs

✿80g(3oz)groundalmonds

✿40g(1½oz)plainflour

✿1tbspcocoapowder

✿1tbspbakingpowder

✿Clottedcream, to serve

Youwillneed:

✿Alargeloaftin,about

28-30cm(11-12in),

greasedandlinedwitha

goodoverlapofbaking

parchmentonallsides to

help it out of the tin

1

Peelthepearsthenput

themintoa smallsaucepan

wheretheyfitsnuglyupright.

Addthewine,sugarand

cinnamon.Cookgentlyuntilthe

sugarhasmeltedthencover

with a saucer or small plate to

p ged.Simmer

for 30 minsoruntiljusttender.

Trimthebasesotheystand

straightinthetin.Allowthemto

cooloutofthewineonkitchen

paperwhileyoumakethecake.

Youcanreducethewineand

cinnamontoa syruptoserve

withthecake.Letit bubblefor

about 20 minsoruntilthickand

syrup-like. Allow to cool.

2

Heattheovento180C/Gas

4.Breakthechocolateinto

chunksintoa heatproofbowl,

addthecrèmefraÎcheandmelt

gentlyovera saucepanof

simmeringwater.Whiskthe

butterandsugaruntilpaleand

fluffy.Addtheeggsoneata

timeandbeatwellbetween

eachaddition.Stirinthe

chocolate mixture.

3

Separatelymixtogetherthe

groundalmonds,flour,

cocoaandbakingpowder.Fold

intothecakemixture,thenpour

intothetin,insertingthepears

inthecentreina line.Bakefor

1hr,coveringafter 30 mins,and

leavetocoolfor 30 minsbefore

removingit fromthetin.Serve

withthesyrup,if using, and

clotted cream.

FAMILY...

PERSERVING:

412 cals;20gfat;

10gsatfat;

40g carbs

Testedbyus

Sotheywork

for you

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Cakes for

COMPILED

BY:

JULES

MERCER

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