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Chetna Makan's Pear & Chocolate Cake Recipe | Carr's Flour

Chetna Makan’s Pear and Chocolate Cake

Pears and chocolate, what’s not to like! Try as a dessert served with ice cream or cream.
1 Makes
30 MINS Prep
1HR 15MINS Bake
EASY Level
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Chetna Makan's Pear & Chocolate Cake Recipe | Carr's Flour
Customer
Recipe
INGREDIENTS
FOR THE CAKE

200g Unsalted Butter (softened)
200g Caster Sugar
200g Carr’s Self Raising Flour
25g Ground Almonds
1 tsp Baking Powder
1 tsp Cinnamon Powder
4 Large Eggs
2 tbsp Milk
2 Pears (peeled and chopped into small pieces)

FOR THE GANACHE

75ml Double Cream
65g Dark Chocolate (chopped into small pieces)
1 tsp Unsalted Butter (softened)
METHOD

1. Preheat the oven to 180˚ C (Fan 160˚C, Gas Mark 4). Grease and line a 23 cm cake tin with baking parchment.

2. In a bowl mix all the cake ingredients together (excluding the pear) and whisk for 2 minutes until pale and fluffy. Tip in the chopped pear pieces and fold it all in. Pour the mix into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the cake comes out clean.

3. Leave the cake to cool for 10 minutes before removing it from the tin.

4. In a pan heat the double cream. When it is close to boiling take it off the heat and pour it over the chocolate pieces in a bowl. Stir the mix until the chocolate has melted and cooled down a bit. Add the butter to this and mix again.

5. Once the cake has cooled completely pour the ganache over the cake and serve.


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