Chocolate and Pear EVOO Cake
150g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
100g brown sugar
100g white sugar
220g good quality dark chocolate (80%), melted
1/2 cup Greek yoghurt
1/2 cup Bertolli Light in Taste Olive oil
1/2 cup milk whisked with 2 tsp white vinegar
3 pears, peeled and poached until just soft
Dutch cocoa powder, to decorate
Preheat the oven to 180ºC. Line and grease a 20cm round baking tin.
Sift the dry ingredients together in a large bowl. Make a well in the centre and add the chocolate, yoghurt, olive oil, milk mixture and eggs then whisk until it becomes a smooth batter. Season with sea salt to taste.
Pour the mixture into the prepared tin, gently press the whole poached pears into the batter and bake for 40-50 minutes, or until a skewer comes out clean.
Allow to cool completely before dusting with cocoa powder to serve.