I just used normal brandy, the cake took about an hour to cook and I topped with some chocolate sauce. This amount does a cake for 4-6 people
70g dark chocolate
85 g butter
2 eggs
60 g sugar
50 g ground almonds
1 tbsp Pear Brandy
85 g butter
2 eggs
60 g sugar
50 g ground almonds
1 tbsp Pear Brandy
1 Preheat the oven to 170C/335F/gas mark 3½. Grease
and line a 23cm round deep cake tin.
2 Peel, core and cut the pears into eighths. Arrange
them core-side down in a fanned circle at the bottom of the tin.
3 Put a pan on the heat with a little water in it and
set a heatproof bowl over it. Break up the chocolate and melt together with the
butter in the bowl.
4 While that’s melting, beat the eggs and sugar
together until pale and fluffy. Stir in the melted chocolate then carefully
fold in the ground almonds.
5 Tip the batter into the tin and bake for 45-50
minutes. Use a skewer to test the centre to check that it is baked through. As
soon as it comes out of the oven, pour the Pear Brandy all over the
top and leave it to cool in the tin.
6 To serve, gently loosen the cake all around with a
knife then place a plate on top of the tin. Holding them together firmly with
both hands, flip the tin and plate over so that the plate is underneath and the
cake can slip down on to it.
