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Chocolate, pear & hazelnut traybake
This moist and fudgy cake is brownie meets sponge; with the addition of juicy pears and crunchy hazelnuts, it makes the perfect autumnal dessert or teatime treat.
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Ingredients
200g Essential Plain Flour
70g dark rye flour (or plain flour, if preferred)
2 tsp baking powder
1 tsp bicarbonate of soda
100g cocoa powder
200g light brown soft sugar
250g golden caster sugar
300g Essential Unsalted Butter, cubed, plus extra for greasing
300g dark chocolate (70% cocoa), roughly chopped
3 British Blacktail Free Range Large Eggs
284ml Essential Buttermilk
2 ripe pears (such as Williams), cored and thinly sliced
50g blanched hazelnuts, roughly chopped
2 tbsp demerara sugar (or extra caster sugar)
Double cream, to serve (optional)
Method
Grease a deep 20x30cm baking tin and line
with baking parchment. Preheat the oven
to 180ºC, gas mark 4. Put the flours, baking
powder, bicarbonate of soda, cocoa powder,
sugars and a good pinch of salt into a large
mixing bowl. Mix well. Boil the kettle.
Melt the butter and chocolate together in
a large heatproof bowl over a pan of barely
simmering water, then set aside to cool slightly.
Measure 200ml boiling water into a jug.
Beat the eggs and buttermilk into the cooled
melted butter and chocolate, followed by
the hot water. (It may look like it has split as
you beat in the water, but it will come back
together.) Gradually beat the wet mixture into
the dry, incorporating everything thoroughly.
Scoop into the prepared tin, top with the
sliced pear and sprinkle over the hazelnuts
and demerara or extra caster sugar. Bake for
about 50-60 minutes, until well risen, just firm
and caramelised on the top (a skewer inserted
into the centre will come out with a few damp
crumbs). Cool for about 20 minutes in the tin
before lifting to a rack to cool. Enjoy warm or
cold with cream drizzled over the top, if liked.
Cook’s tip
If you don’t have pears, apples could be used instead, and throw a few blackberries in for good measure. Pecans, walnuts or almonds could take the place of hazelnuts, too.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,014kJ/ 482kcals
Fat
27g
Saturated Fat
16g
Carbohydrates
52g
Sugars
38g
Fibre
3g
Protein
6.7g
Salt
0.3g
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