Pear-and-chocolate-upside-down-cake

Caramelised pear & chocolate upside-down cake

Gorgeously indulgent, yet so simple to make – serve warm as a stunning dinner party dessert

By , 23 August 2017

(59 votes)

Caramelised pear & chocolate upside-down cake
  • 1 Hour 30 Mins
  • Serves: 14
  • Price: 15p per serving
Nutritional Info
Each 88g serving contains
  • Energy

    902KJ

    216KCAL

    11%
  • Fat

    9.0g

    med

    13%
  • Saturates

    3.0g

    med

    15%
  • Sugars

    21.1g

    high

    23%
  • Salt

    0.21g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1025kJ/245kcal.
Ingredients
  • 40g unsalted butter, plus extra for greasing
  • 225g soft light brown sugar
  • 2 ripe dessert pears, cored and thickly sliced
  • 40g cocoa powder
  • 150g self-raising flour
  • 50g plain chocolate, melted
  • 2 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 has dissolved. Add 2tbsp cold water and cook for 1-2 mins until the mixture becomes a smooth, thick caramel. Pour into the tin and arrange the pear slices on top.

  • Stir together the cocoa, flour and remaining sugar. Put the chocolate, eggs, oil and buttermilk in a jug and beat well. Stir both mixtures together into a batter. Pour this 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.