this is my go too chocolate cake recipe I have made it a few times as a large cake, its from Jamie Oliver’s book comfort food. it has always turned out great when I have baked it so that’s why its my favourite chocolate cake recipe. I have adapted it to make these little cakes. I added some chopped pears and cacao nibs into the batter and used buckwheat flour. they where amazing with the mascarpone and caramel. I made earl grey caramel but you can just use shop bought dulce de leche.
pear and chocolate cakes with mascarpone and earl grey caramel
Author:
Ingredients
- 4oz 100g dark chocolate
- 7 tbsp butter
- 1/4 cup 65ml milk
- 3/4 cup 85g buckwheat flour
- 1 and 1/2 tsp baking powder
- 1/2 cup 110g caster sugar
- 1/4 cup 75g soft brown sugar
- 2 tbsp cocoa powder
- cacao nbs
- 2 pears
- 2 eggs
- 4 tbsp butter milk
- ……………………
- For caramel
- 500ml milk
- 190g caster sugar
- 1/4 tsp bicarbonate of soda
- 1 Earl grey tea bag
Instructions
- makes 12 cupcakes
- preheat the oven to 150c 300f
- chop up the pears into the small chunks
- break up the chocolate and add in a pan with the butter and milk and a pinch of salt.
- place over a over a low heat until the chocolate and butter has melted then set it aside to cool.
- in a bowl add the flour, baking powder, sugars and cocoa powder and mix together then add the eggs and mix in one at a time, beat the buttermilk into the chocolate mixture then pour into the flour mixture and fold together then add the pear chunks and a few tbsp of cacao nibs.
- spoon into cupcake cases and bake for 20 to 25 minutes
- let cool
- mix 200g mascarpone with 6 tbsp. icing sugar and pipe or spoon onto cakes.
- drizzle over caramel and add a pear crisp, (below)
- make a few hours before
- pear crisps
- I made the pear crisps by drying slicing them thinly and drying them out in a low over 110c for 45 minutes then I tuned them over for another 30 minutes.
- To make the caramel
- pour half the milk into a large heavy based pan with the sugar and stir with a balloon whisk for about 20 minutes until the mixture has turned a caramel colour, heat the rest of the milk in another pan with the bicarbonate of soda and the tea bag,
- bring to the boil and remove the tea bag then pour into the caramel and stir, it will bubble up and spit
- place a thermometer into the pan and stir constantly with a whisk until it reached 110c
- pour through a sift into a sterilised jar. let cool
