Recipe for Pear and Chocolate Cake with Carrs Flour

Chetna Makan’s
Pear and Chocolate Cake


30 mins prep

Bake
1 HOUR
15 MINS

INGREDIENTS

FOR THE CAKE

200g Unsalted Butter (softened)

200g Caster Sugar

200g Carr’s Self Raising Flour

25g Ground Almonds

1 tsp Baking Powder

1 tsp Cinnamon Powder

4 Large Eggs

2 tbsp Milk

2 Pears (peeled and chopped into small pieces)

FOR THE GANACHE

75ml Double Cream

65g Dark Chocolate (chopped into small pieces)

1 tsp Unsalted Butter (softened)

Carr’s Self Raising Flour

METHOD

Preheat the oven to 180˚ C (Fan 160˚C, Gas Mark 4). Grease and line a 23 cm cake tin with baking parchment.

In a bowl mix all the cake ingredients together (excluding the pear) and whisk for 2 minutes until pale and fluffy. Tip in the chopped pear pieces and fold it all in. Pour the mix into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the cake comes out clean.

Leave the cake to cool for 10 minutes before removing it from the tin.

In a pan heat the double cream. When it is close to boiling take it off the heat and pour it over the chocolate pieces in a bowl. Stir the mix until the chocolate has melted and cooled down a bit. Add the butter to this and mix again.

Once the cake has cooled completely pour the ganache over the cake and serve.

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