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Chocolate pear dessert with chocolate ganache sauce

Submitted by Anushka 11 June 2009

Serves 6-8

 
 
 
 

Ingredients

Cake ingredients,,50 g (1/4 cup) butter,50 g (1/4 cup) demerara sugar,800 g can pear halves drained,225 g (1 cup) softened butter or margarine,225 g (1 cup) caster sugar,4 medium size eggs,175 g (1 1/2 cups) self-raising flour,50 g (1/2 cup) cocoa powder,2 level teaspoons baking powder,,For the sauce,,125 g plain chocolate,25 g butter,1/2 teaspoon coffee granules,1 tablespoon golden syrup,3 tablespoons crème fraiche or double cream

Method

Preheat the oven at 160°C/325°F/Gas 3

Put the butter into the tatin dish and place on a low heat to melt it. When melted turn the dish so that the butter coats the sides. Remove from the heat.

Sprinkle the sugar evenly over the base and arrange the pear quarters (cut side up) in a pattern to fill the base.

Put the softened fat, sugar, eggs, flour, cocoa powder and baking powder into a food processor bowl and process for 30 seconds, scrape down the bowl and process again for 10 seconds. (If you don't have a food processor, put all the ingredients into a bowl and beat until smooth and creamy).

Spread this mixture evenly over the pears, taking it right to the edges.

Bake in the centre of the pre-heated oven for 30-35 minutes. The mixture should be well risen and springy to the touch. Leave it to cool for 3-4 minutes before easing round the edge with a knife and inverting onto a serving dish.

Whilst the dessert (cake) is cooking make the sauce. Put the chocolate, butter, coffee granules and syrup into a bowl over a pan of hot water and stir until melted and smooth. Remove from the heat and beat in the crème fraiche.

Keep warm in the bowl over the hot water, or this sauce can be cooled, when it will thicken, and served like whipped cream.

The sauce can also be made in the microwave. Put all the ingredients (except the cream) into a small microwave bowl. Heat on medium power for 1 - 2 minutes until the chocolate has melted. Beat thoroughly, then beat in the cream or crème fraiche.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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