About this recipe:This isn't your typical upside down cake! Chocolate and pears are a heavenly combination, and here the pears are placed at the bottom of the tin then topped with a light chocolate sponge mixture for a beautiful presentation when the finished cake is turned upside down!
Preheat the oven to 180 C / Gas 4. Grease an 18cm square cake tin or a 20cm round cake tin, and line with baking parchment.
Mix together the sugar, eggs, yoghurt, oil and vanilla. Sift over the flour, cocoa powder and baking powder. Fold together gently.
Lay the pear slices over the bottom of the cake tin. Spoon the mixture over the pears and level the top with the back of a spoon.
Bake for 50 minutes or until firm to the touch, covering with foil after 30 minutes if the cake begins to brown too much.
Leave the cake in the tin for about 15 minutes, then turn out onto a serving platter, and peel off the baking parchment.
To caramelise the pears...
Dust the cooled cake with icing sugar. Take a creme brulee torch and lightly caramelise the top of the cake, focusing on the pear slices. You can also place the cake under the grill, but take care as it can quickly burn!