Sticky pear chocolate mud cake
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.
Note: + cooling and 1 hour chilling time
- 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
- 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
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.
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.
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.
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.