Chocolate Cake With Pears In Custard Recipe
Are you worried about what to make for people who have been advised a Low Calorie diet ? This Chocolate Cake With Pears In Custard recipe is the answer to your problems. The first taste of this delightful Chocolate Cake With Pears In Custard from the European cuisine is enough to addict you to it for life! You can serve Chocolate Cake With Pears In Custard as a yummy Dessert. Your Low Calorie diet should include Chocolate Cake With Pears In Custard. This Chocolate Cake With Pears In Custard is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
1 large floury potato
31/2 0Z semisweet (plain) chocolate
2 oz butter
3 eggs
3 oz superfine (caster) sugar
3/4 cup sour cream (creme fraiche)
2 tbsp coffee extract (essence)
2 tbsp caramel syrup
1 tsp active dry yeast
1 tsp oil
4-6 pear halves in syrup
1 piece candied orange zest
2 tbsp pear liqueur
3/4 cup custard sauce
Directions
Scrub the potato under running water.
Pat dry on kitchen paper.
Prick in several places with a fork.
Put in the center of the microwave oven on kitchen paper and microwave for 6 minutes on HIGH.
Cover the potato with a cloth and leave to stand for 5 minutes.
Break the chocolate and melt in a bowl with the butter for 1 minute on HIGH.
Stir well.
Whisk the eggs in a bowl.
Peel the potato and mash with a fork.
Add to the melted chocolate and butter mixture along with the beaten eggs, sugar, sour cream (creme fraiche), coffee extract (essence) and caramel syrup.
Beat thoroughly.
Sift the yeast over the mixture and stir again.
Oil the base of a 9 inch (23 cm) souffle mold (mould) and line with a circle of oiled non stick parchment (greaseproof paper).
Spoon the mixture into the mold (mould) and micro wave for 10 minutes on HIGH.
Leave the cake to cool in the container.
Turn out on to a platter and remove the non stick parchment (greaseproof paper).
Surround with the pear halves in syrup.
Cut the can died orange zest (peel) into 4-6 diamonds and put one on each pear half.
Add the pear liqueur to the custard and pour into a jug.
Pat dry on kitchen paper.
Prick in several places with a fork.
Put in the center of the microwave oven on kitchen paper and microwave for 6 minutes on HIGH.
Cover the potato with a cloth and leave to stand for 5 minutes.
Break the chocolate and melt in a bowl with the butter for 1 minute on HIGH.
Stir well.
Whisk the eggs in a bowl.
Peel the potato and mash with a fork.
Add to the melted chocolate and butter mixture along with the beaten eggs, sugar, sour cream (creme fraiche), coffee extract (essence) and caramel syrup.
Beat thoroughly.
Sift the yeast over the mixture and stir again.
Oil the base of a 9 inch (23 cm) souffle mold (mould) and line with a circle of oiled non stick parchment (greaseproof paper).
Spoon the mixture into the mold (mould) and micro wave for 10 minutes on HIGH.
Leave the cake to cool in the container.
Turn out on to a platter and remove the non stick parchment (greaseproof paper).
Surround with the pear halves in syrup.
Cut the can died orange zest (peel) into 4-6 diamonds and put one on each pear half.
Add the pear liqueur to the custard and pour into a jug.
