Upside-Down Pear and Chocolate Cake
10
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
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
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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