Simple to make yet sophisticated in flavour, it’s the perfect dessert to impress. It’s a delightful dance of textures where tender pears meet a rich, chocolatey embrace.
Ingredients:
- 200g butter, plus extra for greasing
- 300g golden caster sugar
- 4 large eggs
- 75g plain flour
- 50g cocoa powder
- 410g tin of pear halves in juice, drained
- 100g dark bittersweet chocolate (70% cocoa solids)
- 25g flaked almonds (optional)
- Cream or ice cream, to serve
Method:
Heat the oven to 190°C/170°C fan/gas 5.
Lightly grease a 20 x 30cm shallow ovenproof dish.
Melt the butter in a large saucepan over a low heat.
Remove from the heat and stir in the sugar until well combined.
Whisk the eggs in a large bowl.
Gradually add the eggs to the butter and sugar mixture, beating well with a wooden spoon after each addition.
Sift the flour and cocoa powder into the egg mixture.
Whisk vigorously with a wooden spoon until well combined.
Pour the mixture into the baking tin.
Nestle the pear halves in the chocolate mixture.
Break the dark chocolate into chunks and scatter over the pastry.
Sprinkle with almond slivers if using.
Bake in the centre of the oven for about 30 minutes, or until the surface is crispy and the inside is slightly cooked but still gooey in the middle.
Serve warm with whipped cream or ice cream.
