….and toasted hazelnut topping turns it into a really special dessert...
INGREDENTS
(One Bowl Chocolate Cake)
2 cups all purpose flour
1 1/2 cups very fine light brown sugar (reduce to 1 cup if desired)
1 cup kefir or yogurt
1/2 cup coconut oil or soft butter
3/4 cup unsweetened cocoa powder
3 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 medium pear chopped into small cubes
1/4 cup currants soaked for 1/2 hr. in orange liquor (or wine, water)
topping
1 large ripe pear
rosemary
1/2 cup chopped toasted hazelnuts
PROCEDURE
1. Place all the cake ingredients except chopped pears and raisins into a large bowl.
2. Beat ingredients with an electric mixer on low speed just until blended.
3. Increase mixer speed to high and continue beating for 2-3 minutes scraping down sides from time to time.
4. Fold in chopped pears and soaked raisins.
4. Pour batter into a medium sized cake pan lined with buttered parchment paper.
5. Bake 45-50 minutes in a preheated 370deg F (180deg C) oven until an inserted toothpick comes out clean.
6. Cool in pan before turning out cake onto a cooling rack.
Topping
In the meantime while the cake is baking toast the chopped hazelnuts and set aside. Slice the pear thinly and and sautee it with a knob of butter, a small branch of rosemary and a pinch of salt and sugar for about 7-8 minutes turning a couple of times. Set aside to cool.
To Assemble
When cake is cooled top it with the caramelized pears and chopped hazelnuts.
