Chocolate and pear cake with pecans and maple syrup

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Chocolate and pear cake with pecans and maple syrup

Serves: 12

2011-12-28

Ingredients

125g ground almonds,
125g unsalted butter, softened
90g caster sugar
2 eggs
185g dark chocolate, melted (NOVI)
3 pears, peeled, cored and halved
50g pecan nuts, chopped
2 tbsp maple syrup

Method

Grease and line a 21cm spring-form cake tin with greaseproof paper and pre-heat the oven 190`C. Mix the almonds, eggs, butter and sugar together until smooth. Pour in the chocolate and mix until smooth. Pour the batter into the tin, press the pear halves around the tin and bake for 40-45 minutes. The cake should be very squidgy in the middle but not liquid. Remove from the oven and cool in the tin for 10 minutes. When ready to serve, sprinkle over the chopped pecan nuts and drizzle with the maple syrup.

Suggested accompanying wine: DELICATA Grand Vin de Hauteville Moscato D.O.K. Malta Liqueur Wine

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Kejk taċ-ċikkulata u l-lanġas bil-ġewż pekan u l-maple syrup

Ingredients

125g lewż mitħun
125g butir bla melħ, imrattab
90g zokkor fin (caster sugar)
2 bajdiet
185g ċikkulata skura, imdewba (NOVI)
3 lanġasiet, mingħajr qoxra u żerriegħa, maqsuma min-nofs
50g ġewż pekan, imfarrak
2 mgħaref maple syrup

Method

Iksi landa tal-kejkijiet bil-qiegħ jinqala’ u ikwi l-forn minn qabel b’temperatura ta’ 190oC. Ħallat il-lewż, il-bajd, il-butir u z-zokkor sakemm ikollok taħlita ratba. Itfa’ ċ-ċikkulata u ħawwad. Poġġi t-taħlita fil-landa u n-nofsijiet tal-lanġas madwar il-landa u aħmi għal 40-45 minuta. Il-kejk irid ikun artab ħafna fin-nofs iżda mhux immerraq. Oħorġu mill-forn u ħallih joqgħod fil-landa għal 10 minuti. Meta tkun se sservi, itfa’ l-frak tal-ġewż pekan fil-wiċċ u ferrex il-maple syrup.

L-inbid issuġġerit: DELICATA Grand Vin de Hauteville Moscato D.O.K. Malta Liqueur Wine

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