Upside down pear chocolate cake
- 200 g butter (room temperature)
- 200 g dark chocolate, chopped
- 150 g granulated sugar
- 3 eggs beaten
- 1 tsp vanilla extract
- 100 g self-raising flour (or plain flour with 1 tsp baking powder)
- 3 Tbsp soft brown sugar
- 3 pears (cut in thick slices)
Melt the butter, chocolate and granulated sugar in a medium saucepan over low heat (stirring all the time) until smooth. Let it cool completely.
Add the eggs, vanilla extract and flour to the cooled chocolate mixture and stir until smooth (don’t overwork it, flour only need to be incorporated). Pour the mixture over the pears.
Bake for about 25-30 minutes (or until a toothpick inserted in comes out clean) in a preheated oven at 180°C (160°C fan).
Remove from the oven and leave it to cool for 15 minutes, after that time put it upside down on the plate and let it cool completely.