I love using fresh fruit in cakes … they give such a wonderful moistness to the crumb, and helps to extend the volume without adding too much extra ingredients.

I have been working on this batter for the past month … it has taken me a few goes to get it “right” but I am finally there.

It is a super easy batter to make, and fits perfectly into a large loaf tin (base measurement 25cm x 9.5cm).

The loaf is delicious just as it is, but I couldn’t help playing around with a chocolate topping that I saw recently in the Weekend Australian newspaper.  The recipe comes from Gennaro Contaldo (from “Two Greedy Italians” TV program … loved that show!), and in it he used glucose syrup which is what gives the topping extra shine and allows it to set quickly.  I decided to play around with that as I know not everyone would have glucose syrup, and found that golden syrup works well too, but it takes a little longer to set and the shine is not quite so bright.  So use whichever one you prefer and have on hand.

This is a really rich chocolate cake which keeps well for a few days at room temperature … hope you love it as much as we do xo

RECIPE UPDATE:  June 2019 … today I used a round 22cm spring form cake tin for the cake and it worked perfectly … cooking time is exactly the same as for the loaf in my oven (make sure you test it first before removing), and the recipe has been updated accordingly.

Pear and Chocolate Loaf

 

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Prep time

10 mins

Cook time

65 mins

Total time

1 hour 15 mins

 

... which sets quicker and is a bit shinier

It is a super easy batter to make, and fits perfectly into a large loaf tin (base measurement 25cm x 9.5cm), or a round 22cm springform cake tin

The loaf is delicious just as it is, but I couldn't help playing around with a chocolate topping that I saw recently in the Weekend Australian newspaper. The recipe comes from Gennaro Contaldo (from "Two Greedy Italians" TV program ... loved that show!), and in it he used glucose syrup which is what gives the topping extra shine and allows it to set quickly. I decided to play around with that as I know not everyone would have glucose syrup, and found that golden syrup works well too, but it takes a little longer to set and the shine is not quite so bright. So use whichever one you prefer and have on hand.

Author: Gina @ The Passionate Pantry

Serves: 1 large loaf

Ingredients

INGREDIENTS FOR CAKE

• 200g dark chocolate callets, or block chocolate cut into small pieces
  
  
• 520g pears, washed, skin left on, cut into quarters and deseeded (about 3 medium)
  
  
• 200g butter, room temperature, cut into cubes
• 200g light muscovado sugar, or brown sugar
• 3 x 60g eggs, room temperature
  
  
• 200g white spelt flour, or plain white flour
• 100g wholemeal spelt flour, or plain wholemeal flour
• 30g Dutch cocoa
• 3 tsp baking powder
• 1 ½ tsp bi-carb soda
• 1 tsp sea salt flakes, or ½ tsp fine sea salt
• 150g full fat yoghurt
  
  

INGREDIENTS FOR CHOCOLATE TOPPING

• 150g dark chocolate callets, or block chocolate cut into small pieces
• 100g full fat cream
• 20g butter
• 2 tsp Dutch cocoa powder
• 1 tsp golden syrup or glucose syrup

Instructions

METHOD FOR CAKE

1. Place rack into middle of oven, and pre-heat to 180 degrees fan forced
2. Grease and line a large loaf tin (base measurement 25cm x 9.5cms), or a round 22cm spring form cake tin
3. Place chocolate into TM bowl and chop 4 seconds / speed 9, put aside, do not clean TM bowl
4. Place pears into TM bowl and blend 5 seconds x speed 6, scrape down sides
5. Add butter, sugar and eggs and mix 20 seconds x speed 4, scrape down sides
6. Add flours, cocoa powder, baking powder, bi-carb soda, salt and yoghurt and mix 10 seconds x speed 5
7. Scrape around bowl and mix another 2 seconds x speed 5
8. Add chocolate and fold lightly into batter, then mix 3 seconds / speed 5, scrape around bowl and repeat 3 seconds / speed 5
9. Pour batter into tin, level top and bake for 60 to 65 minutes, or until a skewer inserted into the centre comes out clean (it takes exactly 65 minutes in my oven whether I use a loaf tin or a round cake tin)
10. Rest loaf in tin for 20 minutes before removing and placing on a wire rack to cool
11. Ice if desired when completely cold
12. Keeps well at room temperature for a few days
    
    

METHOD FOR CHOCOLATE TOPPING

1. Put loaf on wire rack which is sitting on top of greaseproof paper to catch any drips
2. Place all the ingredients into TM bowl and heat 2 minutes / 50 / speed 3
3. Scrape around bowl and continue 1 minute / 50 / speed 2 to ensure the mix is completely smooth
4. Scrape around bowl
5. Drizzle topping over loaf allowing it to drip over the sides
6. Allow to set before cutting

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