Last day at the psychiatric hospital - I needed to take something with me. I was going to go back to old faithful choco brownies, but felt inspired by the bowl of pears on the kitchen bench.
This did not disappoint.
Almost more dessert than cake.
Would be great with some cream/ice cream as a bit of a foil for the richness.
Let it cool a touch before cutting it so the chocolate can set.
1 tbsp baking powder
pinch salt
3 eggs
115g butter
3/4 cup sugar
4 small pears, peeled and cut into 1cm dice
3/4 cup bittersweet chocolate chips
Preheat the oven to 170C. Grease and line a 9 inch springform tin.
Sift the flour, baking powder and salt together. Set aside.
Put the eggs into a free-standing beater and mix on high speed until very very thick and pale (about 5-10 minutes).
Brown the butter by melting in a medium saucepan until brown bits form on the bottom and it smells nutty (about 6-8 minutes). It will help if you stir the solids off the bottom as it starts to brown. Keep in a warm place.
Add the sugar to the eggs. Beat for a few more minutes.
As the egg-sugar mixture starts to lose volume, turn down to 'fold' and add the flour and brown butter, alternating. Mix very gently for less than one minute or until combined. Do not overmix.
Pour the batter into the pan. Sprinkle with the chocolate and hte pear.
Cook for 40-50 minutes or until golden brown and springs back when touched. Test with a skewer.
Leave to cool for at least 10 minutes in the pan, before releasing. It is easiest to cut this cake when cool, but delicious when warm. Dust with icing sugar.
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