Monday, November 03, 2008

Chocolate Pear Upsidedown Cake

For the bottom of the pan:

1/2 cup of butter

3/4 cup brown sugar

4 pears, peeled, cored, quartered, and poached in syrup. Optional to reserve 1/2 pear and cut into a fan for the center of the cake.

In a heavy 10" iron skillet, melt the butter, add the brown sugar and make caramel. Add the poached pears and simmer over low heat for 2 to 3 minutes until the caramel is bubbly and syrupy. Arrange the pears in a circular pattern with the fan in the center. Ladle out and reserve 1/4 cup of the caramel.

For the cake batter:

1 cup boiling water

1/2 cup unsweetened Dutch process cocoa

1 1/3 cup all purpose flour

1 teapsoon of baking soda

1/4 teaspoon of baking powder

1/4 teaspoon of salt

1/2 cup butter

1 cup 2 tablespoons of granulated sugar

2 eggs

1 teaspoon of vanilla extract

Preheat the oven to 350 degrees.

Pour boiling water over the cocoa in a mixing bowl and stir until smooth, cool before using.

Sift together the flour, baking soda, baking powder, and salt-set aside

Cream the butter and sugar until light and fluffy, beat in the eggs one at a time, add the vanilla.

Alternately add the cocoa and flour mixture to the batter.

Spread the batter over the pears in the skillet and bake 30 to 45 minutes until done.

Let the cake cool a couple of minutes befor unmolding.

Brush the top with the reserved caramel, serve with whipped cream.

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