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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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.
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.
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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