UPSIDE-DOWN CHOCOLATE, HAZELNUT & PEAR CAKE
Serves 8 ⅓ cup light brown sugar 5 corella pears, halved lengthways 250g unsalted butter, chopped 1 cup unsweetened almond milk 2 eggs ⅔ cup sour cream 1½ cups plain flour ¼ cup cocoa 1½ teaspoons bicarbonate of soda 1½ cups caster sugar 1 cup hazelnut meal pure cream, to serve Preheat oven to 160°C. Line base and side of a 22cm round springform pan with baking paper, allowing 2cm of paper to extend above rim of pan. Place 2 tablespoons of light brown sugar on a small plate. Dip cut side of each pear half in light brown sugar. Place a large non-stick frying pan over a high heat. Cook pears, sugar-side down, for 5 minutes or until caramelised and golden. Arrange pears, sugar-side down, in base of prepared pan. Add 25g of butter and remaining light brown sugar to frying pan, and cook for 1 minute or until thickened slightly. Pour butter mixture over pears. Add almond milk and remaining butter to frying pan and cook, stirring, until butter melts. Transfer butter mixture to a large bowl. Add eggs, sour cream, flour, cocoa, bicarbonate of soda, caster sugar and hazelnut meal, and whisk until combined. Pour over pears in pan. Place pan on a baking tray. Bake for 1½ hours or until a skewer inserted into centre comes out clean. Cool in pan for 15 minutes. Remove cake from pan and place, upside down, on a wire rack or plate. Serve with cream.