- 200g Butter
- 200g Dark chocolate
- 150g caster sugar
- 3 Eggs
- 1 tsp Vanilla extract
- 100g plain flour
- 1 tsp baking powder
- 4 tinned pears (8 halves)
- Large handful of chopped pecan nuts
- 4 tablespoons of sugar
- Pre-heat the oven to 170c Gas 4
- Butter a 24 cm springform cake tin and line the base with buttered baking parchment.
- Put the butter in a small pan and melt over a low heat. When butter has melted remove from the heat and add chocolate and sugar stir until melted.
- Transfer the melted chocolate to a bowl, then whisk in eggs and vanilla and fold in flour and baking powder.
- Sprinkle the 4 tablespoons of castor sugar evenly over the bottom of the tin, then sprinkle chopped pecan nuts and finally arrange the pear halves cut side down over the base of the tin.
- Spread the cake mixture over the pears , transfer the cake to the oven and bake until the cake is well risen, the top is firm to the touch and slightly cracked but a skewer inserted in the middle of the cake comes out basically dry but with just a moist crumb or two still clinging – about an hour.
- Transfer the cake to a wire rack and leave to cool in its tin before running a knife around the edge of the tin and turning the cake out.
- Serve warm or at room temperature with thick creamy yoghurt or whipped cream.