Chocolate Pear Pudding Cake (Print version)
Cocoa batter rises around ripe pear wedges to make a soft, spoonable pudding-style cake.
# Ingredients:
Ingredients
01 -
160 g all-purpose flour
02 -
35 g unsweetened cocoa
03 -
130 g sugar
04 -
2 tsp baking powder
05 -
¼ tsp salt
06 -
2 large eggs
07 -
120 ml milk
08 -
80 g melted butter
09 -
2 ripe pears, peeled
10 -
1 tsp vanilla extract
# Instructions:
01 -
Heat the oven to 180°C / 350°F. Grease a 20 cm / 8-inch square baking dish. Core the pears and cut into thin wedges.
02 -
Whisk flour, cocoa, sugar, baking powder and salt in a bowl, breaking up cocoa lumps.
03 -
Whisk eggs, milk, cooled melted butter and vanilla separately. Fold into the dry ingredients just until no dry streaks remain.
04 -
Spread the thick batter in the prepared dish. Arrange pear wedges across the top, pressing their lower edges gently into the batter.
05 -
Bake for 35–40 minutes until the center springs back gently and a skewer inserted into cake rather than pear comes out without wet batter. Cover loosely with foil if the fruit browns too quickly.
06 -
Rest for 20 minutes before spooning or cutting. The crumb should be moist and fully baked, with tender pear pockets; this is not a molten-center cake.
07 -
Cover leftovers and refrigerate within two hours for up to three days. Warm individual portions briefly before serving if desired.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.