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Photo of Upside-Down Pear and Chocolate Cake by WW

Upside-Down Pear and Chocolate Cake

10
Points® value
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
8
Difficulty
Moderate
Dark, bitter chocolate and sweet pears bake here for an excellent flavour combination. You can either toss the pears in a mismatched direction for more of a rustic look or arrange in a pretty pinwheel pattern for a more elegant look. This dessert is sure to be a delicious end to any night. Serve with vanilla Greek yogurt or vanilla ice cream for a more decadent dessert (make sure to add in those extra Points!).

Ingredients

Packed brown sugar

2 tbsp(s)

Pear

2 medium, peeled and sliced

Egg

3 medium

Sugar

⅔ cup(s)

Self-rising flour

1¼ cup(s)

Unsweetened cocoa powder

5 tsp(s)

Fat-free vanilla yogurt

200 gm

Dark chocolate chips

3 tbsp(s)

Cooking spray

2 spray(s)

Instructions

  1. Preheat oven to 350°F. Lightly spray a 20cm round springform cake tin with cooking spray and line the base and side with parchment paper.
  2. 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 a handheld mixer, 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.
  3. 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.
  4. Serving size: 1 piece (1/8) of the cake

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