Ingredients
- 200 ml milk
- 1 large egg (lightly beaten)
- 100 grams unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup caster sugar
- 1 1/2 cup self-rising flour
- 4 tablespoons cocoa powder (Dutch cocoa, sifted)
- 100 grams dark chocolate, roughly chopped
- 1 1/2 cups sliced pears (canned, in natural juice, drained well)
- 1 cup firmly packed dark brown sugar
- 50 ml water, boiling
- 1/4 cup whiskey (Scotch)
- TO SERVE
- Thickened cream
How to Make
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Step 1: Put milk, egg and butter in a big bowl and beat using a whisk until smooth and whisk in vanilla extract and sugar.
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Step 2: Sift flour and half the cocoa into a second big bowl and gradually pour in milk mixture, stirring until smooth batter is formed.
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Step 3: Stir in chocolate and pears, then spoon mixture into a 4.5 litre slow-cooker bowl.
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Step 4: Put in brown sugar, boiling water, whisky and remaining cocoa powder in a medium jug and stir until combined and then pour whisky mixture over the back of a big spoon over the chocolate mixture and then cover and cook on high for 2 1/2 hour or until cake is firm and sauce is thick.
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Step 5: Stand for 10 minutes before serving with thickened cream.
We hope you enjoy this recipe!
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