Preheat the oven to 160C, 325F, Gas mark 3 and lightly grease a deep 20cm/8 inch cake tin.
Cream together the butter and sugar until pale and creamy then gradually beat in the eggs, mixing well between each
Stir in the vanilla essence and pears then fold in the flour. Spoon the mixture into the prepared tin and bake in the for
approximately 50 minutes - 1 hour, until
golden and firm to the touch. Allow to stand in the tin for 5 minutes, then turn out onto a wire rack until cold.
To serve - break the chocolate into pieces and place in a bowl. Set over a pan of hot water and stir until melted. Drizzle
over the cake. When set, dredge with icing
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.