Upside-down pear and chocolate cake
2 medium, peeled
⅔ cup(s), (150g)
White self-raising flour
1¼ cup(s), (185g)
99% fat-free vanilla yoghurt, sweetened
45 g, (bits)
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round springform cake tin with oil and line the base and side with baking paper.
- Sprinkle brown sugar over the base of the prepared tin. Cut each pear into 6 wedges and remove core. Arrange pear wedges around base of tin. Using electric beaters, beat the eggs and sugar until thick and creamy. Sift the flour and cocoa into egg mixture and gently fold in with the yogurt and chocolate bits.
- Spread the chocolate mixture over the pears and smooth the surface. Bake for 50 minutes or until cooked when tested with a skewer. Stand cake in pan for 10 minutes before turning out onto a wire rack to cool. Serve.