Sticky pear chocolate mud cake

Method

1. 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.

2. 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.

3. 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.

4. 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.