Chocolate & Pear Cake Recipe
This indulgent cake features a moist sponge, juicy pears, and crispy nuts, finished with a rich soured cream and dark chocolate frosting.
Ingredients
- 250 g butter, melted (plus a little extra for greasing the tin)
- 250 g caster sugar
- 200 g self-raising flour
- 50 g wholemeal flour
- 100 g ground almonds
- 1 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- Freshly grated nutmeg
- 50 g whole hazelnuts, finely chopped
- 50 g whole almonds (skins on), finely chopped
- 50 g pistachios, finely chopped
- 50 g macadamia nuts, finely chopped
- 100 g dark chocolate, finely chopped or dark chocolate chips
- 3 large eggs, beaten
- 1 tsp almond extract
- 2 pears, peeled, cored, and diced
For the Icing
- 300ml soured cream
- 100g dark chocolate, broken into chunks
- 100g milk chocolate, broken into chunks
Method
Step 1:
Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease and line the base and sides of a 20cm deep, loose-bottomed round cake tin. In a large bowl, combine the sugar, flours, ground almonds, baking powder, and spices. Mix the chopped nuts, reserving 2 heaped tablespoons for decoration, then add the remaining nuts and chocolate to the dry ingredients. In a separate bowl, whisk the melted butter, eggs, and almond extract.
Step 2:
Pour the butter mixture into the dry ingredients and mix well. Gently fold in the diced pears. Transfer the mixture into the prepared tin and bake for 45 minutes. Cover with foil and bake for an additional 20 minutes until a skewer inserted comes out clean. Allow the cake to cool in the tin overnight.
Step 3:
For the icing, combine the soured cream and chocolate chunks in a small saucepan. Heat gently, stirring until the chocolate melts. Chill until it reaches a spreadable consistency (overnight is optimal).
Step 4:
Once cooled, remove the cake from the tin, spread with the icing, and sprinkle over the reserved nuts.
Earlier, SSP told how to make caramel apple pie.
