Pear And Chocolate Cake
|Semi-sweet chocolate||3 1⁄2 Ounce (Plain Variety)|
|Liquid honey||3 Tablespoon|
|Cornstarch||3 Tablespoon (Corn Flour)|
|Eggs||2 , separated|
|Pears||1 (Ripe, Juicy)|
|Apricot preserve||3 Tablespoon|
|Cocoa powder||3 Tablespoon|
Break the chocolate into pieces and melt in a bowl with the butter for 1 minute on HIGH.
Whisk the melted butter and chocolate and stir in the honey and cornstarch (cornflour).
Add the egg yolks to the mixture, beating well.
Whisk the whites to firm peaks and fold in carefully.
Oil a 6 inch (15 cm) Pyrex souffle mold (mould) and line the base with oiled non-stick parchment (greaseproof paper).
Spoon in the mixture.
Peel and core the pear and slice thinly.
Arrange the pear slices on the surface of the cake.
Microwave, uncovered, on HIGH for 8 minutes.
Leave the cake to cool in the container.
Puree the apricot preserve in a food processor and heat for 1 minute on HIGH.
Leave to cool.
Remove the cake from the mold (mould), remove the non stick parchment (greaseproof paper) and transfer the cake to a serving dish.
Brush the pear slices with the apricot preserve.