Chocolate & Poached Pear Skillet Cake

Here’s an indulgent (yet surprisingly easy) pudding from Chloe Ride.


For the poached pears

3 conference pears, peeled
2 cinnamon sticks
8 cloves
1 tsp allspice
150g caster sugar

For the cake batter

115g unsalted butter, melted and cooled
2 eggs
1 tsp vanilla
200g Nutella
115g caster sugar
100g brown sugar
340g flour
1 tsp bicarbonate of soda
pinch fine salt
100g milk chocolate chips
2 tbsp flaked almonds
A drizzle of Nutella, to serve


Start by poaching your pears.

Fill a saucepan with enough water to cover the pears, and add the spices and sugar. Bring to the boil and allow to simmer for 5 minutes, then place in the peeled pears. Cut a circle of baking parchment to fit the top if the saucepan and lay on the surface of the water to stop the pears bobbing up and down too much. Simmer for 15-20 minutes or until the pears are cooked through and a knife slices through easily. Remove from the poaching liquor and allow to cool.

Line the base of a 10” skillet with baking parchment, or grease and line a 9” springform cake tin. Preheat the oven to 170 degrees C.

Combine the melted butter, both sugars, eggs, vanilla and Nutella using an electric whisk, then stir through the flour, bicarbonate of soda, salt, and the chocolate chips, then pour the batter into the skillet and use the back of a spoon to smooth the surface.

Cut the base off of the pears, then make a horizontal cut down the middle of the pear about 10 cm from the top of the pear. Cut two smaller cuts either side, and fan out. Repeat with all three pears. Place the tips of the pears in the middle, with the ends fanning around the cake. Sprinkle with the flaked almonds, then place into oven for 25-30 minutes. When you remove the skillet there should still be some wobble in the centre. Drizzle over the Nutella and take the skillet straight to the table, giving your guests a spoon each to dig in.

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