Pear and chocolate drizzle cake
Nici Wickes shares her mum's pear and chocolate drizzle cake recipe that marries two flavours that were meant to be together – pear and chocolate. Serve warm, as a dessert. It’s so impressive!
- 180 g butter, softened
- 1 cup sugar
- 3 eggs
- 3 cups plain flour
- 3 tsp baking powder
- pinch of salt
- 3/4 cup buttermilk (see recipe tip)
- 4 - 6 small to medium-sized pears (Mum uses Honey Belle), peeled, cored and quartered
- 1/4 cup cream
- 150 g quality dark chocolate (60% at least), chopped
- softly whipped cream, to serve (optional)
- Preheat oven to 180°C fanbake. Line a 25cm springform tin with baking paper.
- Cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time, and continue beating for 1-2 minutes.
- Sift the flour, baking powder and salt together. Stir half into the creamed mixture. Add the buttermilk, then the remaining dry ingredients.
- Scrape the batter into the prepared tin. Smooth the top with the back of a wet spoon.
- Place the pears core-side down to cover the batter. No need to press them in.
- Bake for 35-40 minutes or until a skewer inserted comes out clean. Cool for 15 minutes in the tin before removing to cool further on a wire rack.
- Make a chocolate drizzle by warming the cream and dark chocolate in a bowl over a pot of simmering water. Whisk until smooth and glossy.
- When ready to serve, drizzle chocolate over the cake. Serve with whipped cream, if desired.