Chocolate and pear upside-down cake

SERVES 12

Pear and chocolate are a classic combination and this easy cake makes a delicious end to a dinner party. Best served warm with plenty of cream, this rich chocolate sponge is turned upside-down to reveal a ring of soft, caramelised pears. You can even use tinned pears if you are pushed for time.

WHAT YOU’LL NEED:

6 small ripe pears (roughly 600g), peeled, quartered and cored 25g butter, melted

30g caster sugar single cream, to serve (optional)

FORTHESPONGE:

60g cocoa powder

190g salted butter, softened, plus extra for greasing

2 tbsp vegetable or sunflower oil 100g low-fat natural yogurt

1 tsp vanilla extract

200g caster sugar

100g light soft brown sugar 225g self-raising flour

1½ tsp baking powder

3 eggs

METHOD:

Preheat the oven to gas 4, 180°C, fan 160°C. Put the pears in a baking dish with the melted butter and caster sugar; toss to coat.

Bake for 25 minutes or until just tender. Remove and set aside until cool enough to handle.

Grease a 20cm round springform cake tin and line the base with nonstick baking paper.

Arrange the pears in a tight circle over the base, with the thin ends in the centre.

Drizzle over any juices from the baking dish.

Mix the cocoa with 100ml boiling water until smooth.

With an electric whisk, beat the butter, oil, yogurt, cocoa mix, vanilla, sugar, flour and baking powder in a large bowl for two minutes until smooth and fluffy, then beat in the eggs one at a time.

Pour over the pears and shake gently to level out.

Bake for an hour and 10 minutes or until a skewer inserted into the middle comes out clean.

Remove from the oven and leave to cool for 10 mins in the tin before turning out onto a serving plate, so the pears are facing up.

Serve warm with the cream drizzled over, if using, or leave to cool completely.

Tip: You can bake the cake up to 2 days in advance, making it perfect for a dinner party. Store in an airtight container until ready to serve.