Chocolate and hazelnut upside-down pear cake

Method

1. Step 1

   To make the caramel pears, place the pears and sugar in a medium saucepan. Pour over enough water to cover the pears. Add the cinnamon, star anise and vanilla. Place over high heat and bring to the boil. Reduce heat to low. Cover with a disc of baking paper to help keep pears submerged in the poaching liquid. Simmer for 1 hour or until the pears are tender.

2. Step 2

   Carefully use a metal spoon to transfer the pears to a heatproof bowl. Bring syrup in the pan to the boil over high heat. Cook, stirring occasionally, for 10 mins or until the sauce reduces by three-quarters. Reduce heat to medium. Add cream and cook for a further 5 mins or until caramel sauce thickens. Add salt and stir to combine. Set aside for 10 mins to cool. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.

3. Step 3

   Preheat oven to 160°C. Grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Cut the pears in half lengthways and arrange, cut-side down, over the base of the prepared pan.

4. Step 4

   Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, hazelnut meal, cocoa powder and bicarbonate of soda. Stir to combine. Add the sour cream and stir to combine. Spoon the mixture over the pear in the cake pan and smooth the surface. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly before turning onto a serving plate.

5. Step 5

   Drizzle the cake with caramel sauce. Sprinkle with the hazelnut. Cut into wedges to serve.