Beewee's Treat
Made with a whole tub of chocolate spread, who can resist this delight?! (Not even Mum!)
1 Picture
Ingredients
- 400g Chocolate Spread (!!)
- 50g unsalted butter, softened (plus some for greasing)
- Pinch of Salt
- 3 large eggs
- 140g self-raising flour
- 25g cocoa
- 2 ripe but not squishy (roundish) pears picked expertly from Grandpa's tree
- 2tbsp apricot jam
Details
servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Budget Friendly
Preparation
Step 1
Preheat oven to 160°C or 140°C fan
Butter and line a 23cm springform baking tin.
Warm the apricot jam to a spreadable consistancy. Put to one side.
Step 2
Briefly whisk the eggs with a fork, just to break up the yolks.
Put the chocolate spread, butter, eggs and salt into a large bowl. Beat for 1 min until mixture is smooth and slightly bubbly.
Step 3
Quarter the pears. Cut 4 slits into the fat part of each quarter. Press lightly to make fan shapes.
Glaze the pears with the jam from Step 1.
Step 4
Sift (or just chuck, I'm sure it makes no difference) the flour and cocoa into the chocolate mixture and fold in until smooth.
Step 5
Scrape into the tin and smooth.
Rest the pears on the top (do not press into the mixture!)
Step 6
Bake for 40 mins until risen with a thin crust. (The cake should have a very slight wobble and a skewer inserted into the middle should come out coated with soft cake batter)
Step 7
Brush another layer of jam over the pears to prevent browning.
Step 8
Cut and eat immediately
Alternatively: cool in the tin and serve warm or cold, perhaps with some ice cream
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