This recipe first appeared in New Zealand Woman's Weekly.
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!
- 40 mins cooking
- Serves 10
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Ingredients
- 180 gram butter, softened
- 1 cup sugar
- 3 eggs
- 3 cup plain flour
- 3 teaspoon 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 gram quality dark chocolate (60% at least), chopped
- softly whipped cream, to serve (optional)
Method
- 1Preheat oven to 180°C fanbake. Line a 25cm springform tin with baking paper.
- 2Cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time, and continue beating for 1-2 minutes.
- 3Sift the flour, baking powder and salt together. Stir half into the creamed mixture. Add the buttermilk, then the remaining dry ingredients.
- 4Scrape the batter into the prepared tin. Smooth the top with the back of a wet spoon.
- 5Place the pears core-side down to cover the batter. No need to press them in.
- 6Bake 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.
- 7Make a chocolate drizzle by warming the cream and dark chocolate in a bowl over a pot of simmering water. Whisk until smooth and glossy.
- 8When ready to serve, drizzle chocolate over the cake. Serve with whipped cream, if desired.
Notes
If you don't have buttermilk, use regular milk with 3 tsp lemon juice or white vinegar added. Leave to curdle, then use as per recipe.
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