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Mini chocolate & pear cakes with chocolate sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • Melted butter, for greasing
  • 150g (3/4 cup, firmly packed) brown sugar
  • 6 canned pear halves in natural juice, drained (see note)
  • 150g (1 cup) self-raising flour
  • 20.00 gm cocoa powder
  • 120g (1/2 cup) skim milk natural yoghurt
  • 40.00 gm water
  • 65g (1/3 cup, firmly packed) brown sugar
  • 15.00 gm cocoa powder, sifted
  • 6.25 gm cornflour
  • 250mls (1 cup) water
Instructions:
  • Preheat the oven to 180°C. Grease 6 large 185mls (3/4-cup) muffin pans with melted butter and line the bases with non-stick baking paper.
  • Sprinkle a teaspoon of sugar over the base of each pan, and place a pear half, cut-side down, in each pan.
  • Combine the sifted flour and cocoa in a medium mixing bowl. Add in yoghurt, eggs, water, and the rest of the sugar. Use electric beaters on low speed to whisk until just combined, making sure to scrape down the sides of the bowl as needed.
  • Evenly distribute the cake mixture over the pears in the pans, gently tap the pans to settle the mixture. Bake in a preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean. Let the cakes rest for 10 minutes before flipping onto serving plates.
  • For the chocolate sauce, combine sugar, cocoa, and cornflour in a small saucepan. Whisk in water gradually until smooth. Cook over medium heat, stirring until the sauce boils and slightly thickens. Pour the sauce into a jug and cover with plastic wrap to prevent forming a skin.
  • Drizzle the luscious chocolate sauce over the cakes and serve promptly. For a delightful afternoon tea presentation, let the cakes cool completely on a wire rack before serving them on their own, sauce-free.

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