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Pear And Chocolate Cake Recipe
|Semi-sweet chocolate||3 1⁄2 Ounce (Plain Variety)|
|Liquid honey||3 Tablespoon|
|Cornstarch||3 Tablespoon (Corn Flour)|
|Eggs||2 , separated|
|Pears||1 (Ripe, Juicy)|
|Apricot preserve||3 Tablespoon|
|Cocoa powder||3 Tablespoon|
Serving size: Complete recipe
Calories 1686 Calories from Fat 844
% Daily Value*
Total Fat 97 g149.3%
Saturated Fat 54.1 g270.7%
Trans Fat 0 g
Cholesterol 544.9 mg
Sodium 173.9 mg7.2%
Total Carbohydrates 222 g73.9%
Dietary Fiber 25.9 g103.8%
Sugars 131.1 g
Protein 27 g53.7%
Vitamin A 43.5% Vitamin C 34.7%
Calcium 17.3% Iron 65.8%
*Based on a 2000 Calorie diet
Whisk the melted butter and chocolate and stir in the honey and cornstarch (cornflour).
Add the egg yolks to the mixture, beating well.
Whisk the whites to firm peaks and fold in carefully.
Oil a 6 inch (15 cm) Pyrex souffle mold (mould) and line the base with oiled non-stick parchment (greaseproof paper).
Spoon in the mixture.
Peel and core the pear and slice thinly.
Arrange the pear slices on the surface of the cake.
Microwave, uncovered, on HIGH for 8 minutes.
Leave the cake to cool in the container.
Puree the apricot preserve in a food processor and heat for 1 minute on HIGH.
Leave to cool.
Remove the cake from the mold (mould), remove the non stick parchment (greaseproof paper) and transfer the cake to a serving dish.
Brush the pear slices with the apricot preserve.