Pear-and-chocolate-upside-down-cake

Caramelised pear and chocolate upside-down cake

Gorgeously indulgent, yet so simple to make – enjoy warm as a stunning dessert

, 23 August 2017

(79 votes)

Caramelised pear and chocolate upside-down cake
  • 1 Hour 30 Mins

  • Serves: 14

  • Price: 24p per serving

Nutritional Info
Each 79g serving contains
  • Energy

    873KJ

    209KCAL

    10%
  • Fat

    8.8g

    med

    13%
  • Saturates

    3.0g

    med

    15%
  • Sugars

    19.6g

    high

    22%
  • Salt

    0.16g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1105kJ/264kcal.
Ingredients
  • 40g unsalted butter, plus extra for greasing
  • 225g soft light brown sugar
  • 415g tin Del Monte Pear Halves in Juice, drained and thickly sliced (use the juice for drinks or in another recipe)
  • 150g self-raising flour
  • 40g cocoa powder
  • 50g plain chocolate, melted
  • 2 medium eggs
  • 75ml vegetable oil
  • 200ml buttermilk
Method
  • Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a 20cm round cake tin (not a loose-bottomed tin) and line with baking paper.

  • Melt the butter in a nonstick frying pan. Add 100g of the sugar and cook over a low heat, stirring continuously, until it dissolves. Add 2tbsp cold water and cook for 1-2 mins, whisking until the mixture becomes a smooth, thick caramel. Pour into the tin and arrange the pear slices on top.

  • Stir together the flour, cocoa and remaining sugar.

  • Put the melted chocolate, eggs, oil and buttermilk in a jug and beat together well.

  • Stir the flour and chocolate mixtures together to combine, then pour over the pears.

  • Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean.

  • Cool the cake in the tin for 5 mins before turning out onto a serving plate, so the pears are on top. Remove the baking paper. It’s best served while still warm but also delicious eaten cold.