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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep28 - Chocolate & Red Wine Pear Cake

Team:Luciano & Martino

Prep:35 mins





1 bottle red wine

250g brown sugar

10 cloves

6 cardamom pods, bruised

2 cinnamon quills

5 star anise

1 orange, zested, juiced

6 medium firm ripe pears, peeled

Sifted icing sugar, to dust

Crushed toasted pistachios, to serve



250g dark chocolate (70% cocoa solids)

180g butter, at room temperature

250g caster sugar

2 oranges, zested

6 egg yolks

150g (1 cup) self-raising flour

1 tsp ground cinnamon

½tsp ground cloves

1 pinch of salt

6 egg whites


Chocolate Sauce

250g pure cream

250g dark chocolate (70% coca solids)



  1. Stir wine, sugar, spices and orange juice and zest in a medium saucepan over medium heat until sugar dissolves. Bring to the boil, then reduce heat and simmer for 10 minutes.
  2. Add pears and gently boil, partially covered, for 20 minutes or until almost tender. Transfer pears to a bowl to cool slightly. Strain poaching liquid and return to pan.
  3. Preheat oven to 180C. Grease and line base and sides of a 20cm round springform pan.
  4. To make cake, fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate in a small heatproof bowl, place over pan and stir until chocolate has melted (dont let the bowl touch the water). Cool slightly.
  5. Using an electric mixer, beat butter and sugar until pale and creamy. Add chocolate and orange zest and juice and beat to combine. Beat in egg yolks, one at a time, then fold in combined sifted flour, spices and salt. Beat egg whites until soft peaks form, then fold into chocolate mixture.
  6. Pour mixture into prepared pan, then place pears, on their side and facing into the centre, in cake mixture.
  7. Bake for 1 hour or until golden brown and a skewer inserted into the centre of the cake comes out clean. Cool in pan until warm, then release pan side and cut cake into slices.
  8. To make chocolate sauce, heat cream in a saucepan over medium heat until hot. Remove from heat and stir in chocolate until smooth.
  9. Reheat poaching liquid and strain to remove solids.
  10. Place a chocolate cake slice on each serving plate and dust with icing sugar. Spoon over chocolate sauce and top with pistachios. Serve with a shot of mulled wine.