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Red wine pear chocolate cake
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Indulgent red wine and pear chocolate cake topped with creamy double cream for a show-stopping dessert.
Ingredients:
  • 3 firm beurre bosc pears, peeled, halved
  • 500ml red wine
  • 115g caster sugar
  • 1 cinnamon stick
  • 125g dark cooking chocolate, chopped
  • 125g butter, chopped
  • 2 eggs
  • 80g caster sugar
  • 75g self-raising flour
  • 20.00 gm cocoa
  • Double cream, to serve
Instructions:
  • Quarter the pears and carefully core them using a small sharp knife.
  • Combine red wine, caster sugar, and 2 cups (500ml) water in a saucepan over medium heat, stirring until sugar dissolves. Bring to a boil, then simmer gently. Add cinnamon stick and pears. Simmer for 20 minutes until tender. Remove from heat and cool completely to let the pears absorb the syrup's color and flavor.
  • Remove the pears from the syrup, then simmer the syrup for 20 minutes until thickened. Allow it to cool.
  • Preheat your oven to 160°C. Line a 22cm-base cake pan with non-stick baking paper. Arrange the pears in a spiral pattern in the pan. In a small saucepan over low heat, stir together the chocolate, butter, and 2 tablespoons of water until smooth.
  • Whisk eggs and additional sugar until light and fluffy. Gently mix in the chocolate mixture. Sift flour and cocoa over the batter and fold in gently until just blended.
  • Evenly spread over the pears and bake for 45-50 minutes until crumbs cling to a skewer inserted in the center. Let sit for 10 minutes, then transfer to a wire rack to cool. Drizzle with half the syrup before serving, and enjoy with extra syrup and cream.

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