Anyway, yesterday I made this pear and chocolate loaf cake, and as you can see it turned out fab.
I can't believe that this Friday I would have officially had my last day of school e v e r. I was so excited before but now all my sentimental memories of school are coming back and I'm so sad to leave.
However, if I was going to do this cake again, I would throw in a bit of spice to complement the pears because pears and spice are pretty much made for each other.
Pear and Chocolate Loaf
Makes 1 loaf - about 10 slices
Adapted from Poires Au Chocolat
1 small ripe pear
60g dark chocolate (around 70%)
125g unsalted butter, at room temperature
75g caster sugar
50g light brown sugar
2 eggs, beaten
135g plain flour
1 & 1/2 tsp baking powder
pinch of fine sea salt
1 tbsp plain yogurt
Preheat the oven to 190C/375F. Line a 8-9" loaf tin with baking parchment (or one of those liners) - fold the corners in so it fits. Peel the pear over a bowl, catching any juices. Chop into small cubes - you should have roughly 100-125g of chopped pear. Chop the chocolate up into rough chunks. Weigh the flour, baking powder and salt into a bowl.
Place the butter and both sugars into the bowl of a stand mixer (or use a mixing bowl and electric hand whisk) and cream them together until fluffy and pale. Scrape down the sides then add 1/4 of the beaten eggs and beat well until smooth. Add the next 1/4 and beat well. With the final two 1/4 additions, add a teaspoon of flour from the bowl too (this helps stop it curdling). Take the bowl off the mixer and scrape down.
Toss the pears and chocolate in the flour mixture (this helps them stay up in the mixture rather than sink as it bakes). Add to the mixer bowl and fold together until you have a stiff but uniform mixture. Add the yogurt and any leftover pear juices and fold again until combined. Spoon into the lined loaf tin and smooth over.
Add a sheet of baking parchment or foil over the top (to stop it overbrowning) then place into the oven. Bake for 30 minutes then remove the paper. Bake for a further 7 to 10 minutes until a cake tester can be removed cleanly from the centre. Leave to cool in the tin for 5 minutes then remove to a wire rack to cool - but do try a warm slice while the chocolate is gooey. The cake keeps in a tin for 2 days.