Chocolate and Pear Sponge

A community recipe by jean47

Not tested or verified by Nigella.com

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Introduction

This is a lovely light sponge and with the pears makes a lovely dessert if served with melted chocolate drizzled over,or with ice cream,but it is also delicious on its own.I have also done it with morrello cherry jam,and cream in between,that is nice too.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 8-12

Metric U.S.

175 grams butter (softened, plus extra for greasing)
175 grams soft brown sugar
3 eggs (beaten)
150 grams self-raising flour
2 tablespoons cocoa powder
2 tablespoons milk
2 small pears (peeled, cored and sliced)

6⅙ ounces butter (softened, plus extra for greasing)
6⅙ ounces soft brown sugar
3 eggs (beaten)
5⅓ ounces self-rising flour
2 tablespoons unsweetened cocoa
2 tablespoons milk
2 small pears (peeled, cored and sliced)

Method

Chocolate and Pear Sponge is a community recipe submitted by jean47 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease a 23cm loose bottom cake tin (i used a spring form)and line the bottom with baking parchment. Oven gas4/180c.

In a bowl, cream together the butter and sugar until mixture is pale and fluffy. Gradually add the beaten eggs to the mixture, beating well after each addition.

Sieve the self raising flour and cocoa powder into the creamed mixture, then fold in gently until all the ingredients are combined.

Gradually stir in the milk, then spoon the mixture into the cake tin level the surface, then lay the pear slices on top of the mixture arranging in a radiating pattern.

Bake in a preheated oven 180c gas mark 4 for about 1 hr (i did it for 1hr 15mins)in my oven but keep checking with a skewer. Leave to cool in the tin then transfer to wire rack.

Grease a 23cm loose bottom cake tin (i used a spring form)and line the bottom with baking parchment. Oven gas4/180c.

In a bowl, cream together the butter and sugar until mixture is pale and fluffy. Gradually add the beaten eggs to the mixture, beating well after each addition.

Sieve the self raising flour and unsweetened cocoa into the creamed mixture, then fold in gently until all the ingredients are combined.

Gradually stir in the milk, then spoon the mixture into the cake tin level the surface, then lay the pear slices on top of the mixture arranging in a radiating pattern.

Bake in a preheated oven 180c gas mark 4 for about 1 hr (i did it for 1hr 15mins)in my oven but keep checking with a skewer. Leave to cool in the tin then transfer to wire rack.