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Fireball pears in chocolate cake
Fireball pears in chocolate cake
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Indulge in a decadent chocolate cake infused with boozy spiced pears for a moist and rich dessert.
Ingredients:
  • 200g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 2 eggs
  • 200g dark cooking chocolate, 
melted, cooled
  • 190g (1 1/4 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 100ml milk
  • Double cream, to serve (optional)
  • 500ml (2 cups) water
  • 125ml (1/2 cup) Fireball Cinnamon Whisky
  • 80ml (1/3 cup) honey
  • 3 (about 180g each) small pears, 
peeled, halved lengthways, cored
Instructions:
  • For poaching the pears, mix water, whiskey, and honey in a saucepan over medium heat. Stir and cook for 2 minutes until sugar dissolves. Add the pear and bring to a boil. Reduce heat to low and simmer, turning occasionally, for 15-20 minutes until the pear is tender. Transfer the pear to a paper towel-lined plate using a slotted spoon to dry. Increase heat to high and boil the syrup for 20 minutes until slightly thickened. Set aside.
  • Preheat your oven to 180°C (160°C fan forced) and prepare a 20cm springform pan by lining the base and sides with baking paper, leaving a 2cm overhang.
  • Using electric beaters, cream together butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Mix in melted chocolate. gently fold in flours, cocoa powder, and milk until fully combined. Transfer cake mixture into prepared pan, level the surface using the back of a spoon. Arrange pears on top of the batter, slightly upright. Bake for 1 hour 15 minutes until a skewer inserted in the center comes out clean. Let it cool slightly in the pan, then slice and serve warm with a drizzle of whisky syrup and a dollop of double cream if desired.

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