Upside Down Pear and Chocolate Cake

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What could be bad about pears and chocolate? Not much of anything, see if you don’t agree. The cake is dark and moist and the pears give a surprise topping!


Fruit Topping:
1 cup organic cane sugar
¼ cup water
3 firm ripe pears peeled cored and each cut into about 12 slices

¼ cup unsalted butter
4 ounces dark chocolate chopped
1 cup flour
1/3 cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon sea salt
¾ cup organic cane sugar
2 eggs
1 teaspoon vanilla extract
½ cup whole milk


  • Pre-heat oven to 350 degrees.
  • Butter a 9 inch round baking pan.
  • Put the sugar and water in a heavy sauce pan and stir until sugar dissolves. Bring mixture to a boil over medium heat. Cover and cook for 2 minutes.
  • Uncover and continue to boil until the caramel is dark amber color.
  • Pour into the cake pan and allow it to harden. Fan the pear slices on top.
  • Place the butter and chocolate in a small saucepan over low heat and melt stirring occasionally.
  • Sift flour cocoa baking soda and salt together in a bowl.
  • Transfer the sugar chocolate mixture to a bowl. Add the sugar and beat for about 3 minutes or until light and fluffy. Add the eggs one at a time.
  • Stir in the vanilla.
  • Add the flour in 3 additions alternating with the milk in two additions. Start with the flour.
  • Pour the batter into the pan and bake for 40-45 minutes.
  • Cool on a wire rack for 15 minutes. Invert onto a plate leaving the pan on top of the cake for about 5 minutes.
  • Serve warm with whipped cream or ice cream.
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