Recipe from BBC Olive Magazine
4 ripe baby pears, peeled
4 cubes dark chocolate
1/2 lemon juiced
125g unsalted butter, softened
150g light muscovado sugar (I reduced it to 80g)
2 beaten eggs
2 tbsp cocoa powder
1/2 tsp baking powder
125g self-raising flour
1 tbsp strong espresso, dissolved with 1 tbsp warm water
Chocolate sauce or ice cream
- Heat the oven to 180'C. Butter four 300ml ovenproof teacups or ramekins and line the bases with circles of baking parchment.
- Cut a sliver off the pear bases and keep. Use a small knife to hollow out the cores. Place a chunk of chocolate inside each pear and replace the bases. Sprinkle with a little lemon juice to stop them browning while you make the cake mixture.
- Beat the butter and sugar together until pale and fluffy. Gradually add the beaten egg then sift the cocoa, baking powder and flour over. Fold in the espresso. Divide the cake mix between the cups and push a pear into each so they sit upright in the mixture. There should be about a 2cm gap between the top of the cups and the top of the cake mix. Sprinkle the pears with the remaining sugar.
- Cook in the centre of the oven for 20 - 25 minutes until well risen and springy. Leave for 5 minutes then run a sharp knife around the edges to release them and leave on a wire rack to cool for 10 minutes. Unmould (or serve in their cups if you like) and serve with chocolate sauce or ice cream.