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Red wine chocolate cake with poached pear
Red wine chocolate cake with poached pear
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulgent chocolate cake with red wine-infused poached pears and olive oil.
Ingredients:
  • 255g (1 3/4 cups) plain flour, sifted
  • 75g (3/4 cup) Dutch cocoa, sifted (see top tips)
  • 5.00 gm bicarbonate of soda
  • 4.00 gm baking powder
  • 330g (1 1/2 cups) caster sugar
  • 500.00ml (1 cup) red wine
  • 125ml (1/2 cup) extra virgin olive oil
  • 4.40 gm vanilla extract
  • 110g (1/2 cup) caster sugar
  • 2 fresh bay leaves or dried bay leaves
  • 3 corella pears, peeled, cored, quartered
Instructions:
  • In a saucepan, combine all ingredients and 250ml (1 cup) water. Bring to a gentle simmer over medium heat. Cover with a round of baking paper, lower the heat, and gently cook for 30 minutes until pears are tender. Remove from heat and let the pears cool in the syrup.
  • Begin by preheating the oven to 180C while you prepare the cake. Grease a 23cm springform pan and line the base and sides with baking paper. In a bowl, combine flour, cocoa, bicarbonate of soda, baking powder, sugar, and 1 teaspoon of salt. Next, add eggs, buttermilk, wine, oil, and vanilla to the dry ingredients. Using an electric mixer, beat the mixture on medium speed for 2 minutes until smooth (the batter will be thin).
  • Transfer the batter into the pan and bake for 40 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool for 10 minutes, then remove the sides and place it on a wire rack to cool completely.
  • With a slotted spoon, lift out the pears. Then, bring the syrup back to a medium-high heat and simmer for 8 minutes, or until it thickens. Let it cool slightly before serving.
  • Place poached pears on top of the cake and generously drizzle with warm syrup before serving.

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