Pear and Chocolate Cake

Chocolate and pears make a heavenly couple.

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Pear and Chocolate Cake

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    4 1/2 oz (125 g) soft butter or margarine 1 3/4 oz (50 g) Fairtrade cocoa
    6 oz (175 g) golden caster sugar 1 3/4 oz (50 g) Fairtrade plain chocolate, chopped
    4 large eggs, beaten 2 fresh Fairtrade pears, peeled, cored, and chopped
    9 oz (250 g) self-raising wholemeal flour 5 fl oz (150 ml) milk


    Prep: 30 min Total: More than 60 min
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    • 1

      Preheat the oven to 180°C/350°F/Gas Mark 4. Base-line an 18cm (7-in) springform cake tin and grease the sides with butter.

    • 2

      Cream the fat with the sugar until light and fluffy.

    • 3

      Beat the eggs in gradually, adding a little of the flour each time.

    • 4

      Fold in the cocoa, chopped chocolate, and pears. Add the milk to the mixture and combine.

    • 5

      Pour the batter into the prepared cake tin, place it in the oven, and bake for about 30 minutes.

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