Groceries Register Login Website feedback

Recipe, ingredient, keyword…

Close

Recipes Special diets Meals Popular Ingredients Healthy Vegan

Chocolate and pear upside-down cake recipe

Pear and chocolate are a classic
combination and this easy cake
makes a delicious end to a dinner
party. Best served warm with plenty of
cream, this rich chocolate sponge is
turned upside-down to reveal a ring of
soft, caramelised pears.

Serves 12
20 mins to prepare and 1 hr 25 mins to
cook, 10 mins to cool
393 calories / serving

Ingredients Each serving contains

6 small ripe pears (roughly 600g), peeled, quartered and cored Energy Fat Saturates Sugars Salt
25g butter, melted 1645kj 20g 11g 34g 0.7g
393kcal
30g caster sugar
single cream, to serve (optional) 20% 29% 56% 38% 11%

For the sponge of the reference intake

Carbohydrate 50.9g Protein 5.1g
60g cocoa powder Fibre 1.8g
190g salted butter, softened, plus extra for greasing
2 tbsp vegetable or sunflower oil
100g low-fat natural yogurt
1 tsp vanilla extract
200g caster sugar
100g light soft brown sugar
225g self-raising flour
1½ tsp baking powder
3 eggs

Method
1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the pears in a baking dish with the melted butter and
caster sugar; toss to coat. Bake for 25 mins or until just tender. Remove and set aside until cool
enough to handle.

2. Grease a 20cm round springform cake tin and line the base with nonstick baking paper. Arrange the
pears in a tight circle over the base, with the thin ends in the centre. Drizzle over any juices from the
baking dish.

3. Mix the cocoa with 100ml boiling water until smooth. With an electric whisk, beat the butter, oil, yogurt,
cocoa mix, vanilla, sugar, flour and baking powder in a large bowl for 2 mins until smooth and fluffy,
then beat in the eggs one at a time. Pour over the pears and shake gently to level out.
4. Bake for 1 hr-1 hr 10 mins or until a skewer inserted into the middle comes out clean. Remove from the
oven and leave to cool for 10 mins in the tin before turning out onto a serving plate, so the pears are
facing up. Serve warm with the cream drizzled over, if using, or leave to cool completely.

Tip: You can bake the cake up to 2 days in advance, making it perfect for a dinner party. Store in an
airtight container until ready to serve.

If short on time, you can skip step 1 and use tinned, quartered pears instead. Drain from their juice and
arrange straight in the tin as above.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.