I love pairing chocolate with pear. Such a luscious tasty irresistible combo. This recipe is beyond foolproof. The bake is super moist, rich and gooey from the inside and extra yum when you pair it with a large scoop of ice cream. Guaranteed no leftovers in your bubble.

What you need:

  • 250g butter
  • 250g caster sugar
  • 250g ground almonds
  • 50g plain flour
  • 3 large eggs
  • 250g melted dark choc
  • 50g cocoa powder
  • 10g salt
  • 2x large tins of pears, (drained weight 450 g)

How to prepare:

  1. Beat butter and sugar together in a kitchen aid.
  2. Add the plain flour, cocoa powder, ground almonds and salt.
  3. Add eggs, 1 at a time.
  4. Then add melted chocolate and fold in.
  5. Pour into a 10x10 inch baking tray lined with greaseproof paper.
  6. Push the pear halves into the mixture.
  7. Bake at 160 degrees, for 30 mins.
  8. Insert a knife into the centre of the cake, it should come out clean.
  9. If not bake for another 5-10 mins, if needed crank up oven to 180 degrees.
  10. Leave to cool slightly.

Serve with:

Jersey Milk Ice Cream, Salted Caramel Version 6 Ice Cream, Milk Chocolate Raspberry Hazelnut Swirl Ice Cream, Golden Syrup Sponge Ice Cream

March 29, 2022 — Vera Thordardottir