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Chocolate Spread and Pear Cake (competition)

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Made with a whole tub of chocolate spread, who can resist this delight?!

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Rate this recipe 4/5 (13 Votes)

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
  • 2tbsp apricot jam

Details

servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget

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 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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