Chocolate baking recipe for 8 people, takes only 35 mins; recipe has butter, golden caster sugar, egg, plain flour, cocoa powder, pear, dark chocolate, flaked almond and cream.
Squidgy chocolate pear pudding
Course: Chocolate baking
Servings
8
servings
Prep time
20 mins
Ingredients
- Dark Chocolate: 100g plain dark chocolate (70% cocoa solids)
- Egg: 4 large eggs
- Butter: 200g butter, plus extra for greasing
- Plain Flour: 75g plain flour
- Golden Caster Sugar: 300g golden caster sugar
- Cocoa Powder: 50g cocoa powder
- Flaked Almond: 25g flaked almonds (optional)
- Pear: 410g can pear halves in juice, drained
- Cream: cream or ice cream, to serve
Directions
- Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
- Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
- Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.
- Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream
