Ingredients

• 3 ripe Pears peeled and bottom part removed

For the cake:

Dry -

• 150 g           All purpose flour
• 5 tbsp         Cocoa powder 
• 1 tbsp         Cornstarch 
• 1 1/2 tsp     Baking powder
• 1/8 tsp        Baking soda
• 1/2 tsp       Cinnamon powder
• Pinch of Salt

Wet -

• 225 ml         Milk
• 1 tbsp          Apple cider vinegar or lemon juice 
• 1tsp             Vanilla extract
• 135 g           Granular sugar 
• 60 ml            melted Butter or Sunflower Oil

Chocolate ganache glaze

• 50 - 100 g            Dark chocolate 
• 60 - 120 ml           Milk or Oil

Method:

Prepare the pears :

1. Peel the pears and remove the bottom part. 
2. Rub them with a slice of lemon to prevent browning.

For the cake :

1. In a measuring jug, place the milk and vinegar. Leave the mixture to stand for a few minutes.
2. Meanwhile, in a large mixing bowl, mix all the dry ingredients together.
3. In the measuring jug, add the rest of the wet ingredients and stir well.
4. Make a well in the centre of the dry ingredients and pour the wet ingredients.
5. Mix to incorporate all the ingredients into a smooth batter.
6. Do not whisk or over-mix this mixture. 
7. Pour the batter into the cake pan.
8.  Insert the pears into the batter until they are almost touching the bottom but leave a little bit of batter underneath them.
9. Bake in a preheated oven at 180C / 350F for 40 - 45 minutes or until a skewer inserted in the middle comes out clean.
10. Allow the cake to cool completely before demoulding.

For the ganache :

1. Make a double boiler by placing some water in a saucepan with a bowl on top.
2. Turn on the heat.
3. Break the chocolate into the bowl.
4. When the chocolate starts to melt, stir a few times until all is melted and smooth.
5. Remove the bowl from the saucepan and add the milkor Oil a little at a time while continuously stirring.
6.  You should get a smooth thick chocolate sauce with a dripping consistency but not runny.
7. Drizzle or spread the chocolate ganache on the cake using a spoon or spatula.
8. To serve make sure to cut half a pear with each slice of cake.
9. This cake will keep in the refrigerator for 3 - 4 days and it is even tastier the next day.
10. You may serve it cold or warm with a scoop of ice cream.