For a show-stopping dessert with a seasonal twist, try this indulgent chocolate cake. It’s topped with whipped cream, caramel pears and hazelnuts - a winning combination.
Serves1616
Cook time1 hr 40 mins1 hour 40 minutes
Prep time20 mins20 minutes, + cooling and 1 hour chilling time
+ cooling and 1 hour chilling time
Ingredients
1 1/2 cups (330g) brown sugar
1 tbs instant coffee powder
250g butter, chopped
200g dark chocolate, chopped
2 Coles Australian Free Range Eggs
1 1/2 cups (225g) plain flour
1/4 cup (35g) self-raising flour
1/4 cup (25g) cocoa powder
Thickened cream, whipped, to serve
1/3 cup (45g) hazelnuts, toasted, coarsely chopped
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Method
Step 1
Preheat oven to 150°C. Grease a 17cm (base measurement) round cake pan and line the base and side with 3 layers of baking paper. Combine the sugar, coffee powder, butter, chocolate and 1 1/2 cups (375ml) hot water in a large saucepan over low heat. Cook, stirring, for 5-7 mins or until chocolate melts and mixture is smooth. Transfer to a heatproof bowl. Cool for 20 mins.
Step 2
Add eggs to chocolate mixture in the bowl. Use a balloon whisk to stir until well combined. Stir in the combined flour and cocoa powder. Pour into the prepared pan. Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
Step 3
Meanwhile, to make the caramel pears, place the pears and sugar in a medium saucepan. Cover with cold water. Add the cinnamon, star anise and vanilla. Place over high heat. Bring to the boil. Reduce heat to low. Cover with a piece of baking paper to keep the pears submerged in the cooking liquid. Cook for 1 hour or until pears are tender. Discard the paper and transfer pears to a heatproof bowl. Increase heat to high and bring syrup to the boil. Cook, stirring occasionally, for 10 mins or until the syrup reduces by three-quarters. Add the cream. Cook for 5 mins or until the sauce thickens. Stir in the salt. Set aside for 10 mins to cool. Transfer to a heatproof bowl. Place in the fridge for 1 hour to thicken.
Step 4
Place whipped cream in a bowl. Drizzle with a little caramel sauce and gently marble with a spoon. Place the cake on a serving platter. Spoon over the whipped cream mixture and top with the pears. Sprinkle with hazelnut and extra chocolate. Drizzle with the remaining caramel sauce to serve.
Prep time20 mins20 minutes, + cooling and 1 hour chilling time
+ cooling and 1 hour chilling time
Ingredients
1 1/2 cups (330g) brown sugar
1 tbs instant coffee powder
250g butter, chopped
200g dark chocolate, chopped
2 Coles Australian Free Range Eggs
1 1/2 cups (225g) plain flour
1/4 cup (35g) self-raising flour
1/4 cup (25g) cocoa powder
Thickened cream, whipped, to serve
1/3 cup (45g) hazelnuts, toasted, coarsely chopped
Dark chocolate, extra, coarsely chopped
Caramel pears
4 small firm pears, peeled
1 cup (220g) brown sugar
2 cinnamon sticks or quills
2 whole star anise
1 tsp vanilla bean paste
200ml thickened cream
Pinch of salt
Description
For a show-stopping dessert with a seasonal twist, try this indulgent chocolate cake. It’s topped with whipped cream, caramel pears and hazelnuts - a winning combination.
Method
Step 1
Preheat oven to 150°C. Grease a 17cm (base measurement) round cake pan and line the base and side with 3 layers of baking paper. Combine the sugar, coffee powder, butter, chocolate and 1 1/2 cups (375ml) hot water in a large saucepan over low heat. Cook, stirring, for 5-7 mins or until chocolate melts and mixture is smooth. Transfer to a heatproof bowl. Cool for 20 mins.
Step 2
Add eggs to chocolate mixture in the bowl. Use a balloon whisk to stir until well combined. Stir in the combined flour and cocoa powder. Pour into the prepared pan. Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
Step 3
Meanwhile, to make the caramel pears, place the pears and sugar in a medium saucepan. Cover with cold water. Add the cinnamon, star anise and vanilla. Place over high heat. Bring to the boil. Reduce heat to low. Cover with a piece of baking paper to keep the pears submerged in the cooking liquid. Cook for 1 hour or until pears are tender. Discard the paper and transfer pears to a heatproof bowl. Increase heat to high and bring syrup to the boil. Cook, stirring occasionally, for 10 mins or until the syrup reduces by three-quarters. Add the cream. Cook for 5 mins or until the sauce thickens. Stir in the salt. Set aside for 10 mins to cool. Transfer to a heatproof bowl. Place in the fridge for 1 hour to thicken.
Step 4
Place whipped cream in a bowl. Drizzle with a little caramel sauce and gently marble with a spoon. Place the cake on a serving platter. Spoon over the whipped cream mixture and top with the pears. Sprinkle with hazelnut and extra chocolate. Drizzle with the remaining caramel sauce to serve.
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