3.5 oz 50% dark chocolate, chopped
3.5 oz Westgold Unsalted Butter
2/3 cup Dutch cocoa
1/2 tsp salt
1 cup milk
1/2 cup Greek yogurt
1 1/3 cup flour
1 1/2 cup caster sugar
1 1/2 tsp baking soda
4 cooked pear halves
1/3 cup crystallized ginger, finely chopped
Extra crystallised ginger to decorate
185g 70% dark chocolate, chopped
75g Westgold Unsalted Butter
Preheat oven to 160°C.
Grease a 26cm bundt tin with soft butter and lightly dust with extra cocoa.
Melt the butter and chocolate together and stir until smooth.
In a food processor add the eggs, salt and sugar and pulse until combined.
Add the cocoa, flour, milk, yogurt and baking soda. Pulse a couple of times until almost mixed.
Add the melted chocolate and butter and pulse again until incorporated and you have a smooth batter.
Add the ginger and pulse again just to incorporate.
Pour into the prepared bundt tin.
Slice the pears into thick slices and poke into the cake batter.
Place in the oven and cook for 45-50 mins until a skewer comes out clean. Remove from the oven and leave to cool.
Make the glaze by gently melting together the chocolate and butter in the microwave. Stir until smooth.
Place the cake on a serving plate and pour over the glaze. Decorate with extra crystallizedd ginger. Serve.