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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Upside-down chocolate pear cake
A no-fuss chocolate cake that magically transforms into a fruity caramel-crowned gem of a dessert. We highly recommend enjoying this upside-down pear cake with dollops of softly whipped cream and an extra drizzle of caramel.

Upside-down chocolate pear cake

Servings: 4-6

Ingredients

Chocolate cake:
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
½ cup double cream yoghurt

Pear topping:
50g unsalted butter
¼ cup brown sugar
1 pear, peeled and sliced into 1mm thick slices
30g chopped walnuts or pecans (optional)

Directions

Preheat your oven to 160°C, and grease and line a 20cm cake tin with baking paper.

Prepare the pear topping by combining the butter and sugar in a small pot. Stir constantly over medium heat until all the ingredients are melted and well dissolved and the mixture starts to thicken slightly. Transfer the caramel into the base of your prepared baking tin and spread it into an even layer, then arrange the nuts and pear slices neatly on top.

For the cake, whisk the eggs until foamy, then whisk in the melted butter and yoghurt until well combined. Add the cake mix and whisk to form a smooth batter. Pour the cake batter on top of the caramel pear layer.

Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.

Slice and serve warm with ice cream or whipped cream.

Tip: Swap out the pear for other fruits, like cherries or bananas.

Ingredients

Chocolate cake:
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
½ cup double cream yoghurt

Pear topping:
50g unsalted butter
¼ cup brown sugar
1 pear, peeled and sliced into 1mm thick slices
30g chopped walnuts or pecans (optional)

Directions

Preheat your oven to 160°C, and grease and line a 20cm cake tin with baking paper.

Prepare the pear topping by combining the butter and sugar in a small pot. Stir constantly over medium heat until all the ingredients are melted and well dissolved and the mixture starts to thicken slightly. Transfer the caramel into the base of your prepared baking tin and spread it into an even layer, then arrange the nuts and pear slices neatly on top.

For the cake, whisk the eggs until foamy, then whisk in the melted butter and yoghurt until well combined. Add the cake mix and whisk to form a smooth batter. Pour the cake batter on top of the caramel pear layer.

Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.

Slice and serve warm with ice cream or whipped cream.

Tip: Swap out the pear for other fruits, like cherries or bananas.

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