Mocha Pear Cake
Perfect for fall entertaining or special occasions, this sophisticated dessert offers a beautiful blend of fruit and chocolate in every slice.
Nutrition
Calories: 276kcalCarbohydrates: 21.2gProtein: 4.3gFat: 19.1gSaturated Fat: 9.7gFiber: 1.4gSugar: 14.9g
Ingredients
For the cake
- 150 g self-raising flour I used a gluten-free blend
- 140 g butter
- 100 g caster sugar
- 30 g demerera sugar
- 3 eggs
- 1 large conference pear
- 75 g chocolate finely chopped
- 30 g walnuts finely chopped
- 2 tbsps freshly brewed coffee
- 1 tbsp cocoa powder
For the icing
- 75 g chocolate
- 75 ml double cream
- 1 tbsp freshly brewed coffee
- 2 tsps smooth marmalade/apricot jam
- Chopped hazelnuts and walnut halves to decorate.
Instructions
- Preheat the oven to 180oC. Grease and line a medium round cake tin.
- Halve the pear, peel one half and chop into small pieces, removing hard inner section. Wrap the other half and put in fridge - you'll need it to decorate later.
- Cream butter and sugar until light and fluffy and stir in the coffee.
- Add the eggs one at a time, beating well, then fold in the flour and cocoa powder.
- Fold in the chocolate, pear and walnut pieces until evenly combined.
- Pour into tin - don't worry if the batter is quite runny; it is supposed to be a moist cake.
- Bake for about 30-40 mins or until a cake skewer comes out clean.
- When cooled slightly, turn out onto a wire rack and leave to cool completely.
- Make the ganache by heating the cream until warmed through, then break the chocolate into small pieces and stir in until the chocolate has melted. Stir in the coffee.
- Spread over the cake.
- Peel the leftover half of the pear and cut into thin wedges. Place decoratively on cake, and brush with the marmalade to prevent browning.
- Finish with chopped hazelnuts and walnut halves.
- Put cake in fridge to set the ganache; serve at room temperature.
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