serves 10 – 12
- 165 g (180 ml) butter
- 240 g 70% chocolate, broken into chunks
- 4 eggs, beaten
- 400 g (500 ml) sugar
- 340 ml (600 ml) cake flour, sifted
- 100 g pecan nuts, roughly chopped
- 2 Forelle pears, peeled and finely cubed
Preheat oven to 180 °C. Put butter and chocolate in a bowl and put bowl on top of pot of boiling water. The bowl must not touch the water. Stir every now and again until everything has melted. Add eggs. Fold in the sugar and flour. Fold in the nuts and pear cubes and pour mixture into lined tin (24 x 28 x 4 cm deep). Bake for 30 – 40 minutes.
- 1 Beurre Bosc pear, very thinly sliced with peel still on
- 30 ml castor sugar
Preheat oven to 150 °C. Dip pear slices into castor sugar and put them on a baking tray lined with baking paper. Bake for 15 minutes. Turn over and bake for another 15 minutes. Remove from oven and leave to crisp up further. Arrange on top of cake.
Blaauwklippen’s Malbec Noble Late Harvest, one of the few special late harvest red wines in South Africa, and any chocolate’s best friend!