This English Breakfast pouched pear chocolate cake goes perfectly with a cup of tea or even after a nice dinner. This makes a stunning dessert combined with a scoop of vanilla ice cream. You’ll find out that the tea reduction is very easy to prepare. Cake 110 g unsalted butter, at room temperature 110 g caster sugar 4 free range eggs (L) 100 g ground almonds 30 g self raising flour 1 tsp baking powder 75 g dark chocolate (85% cocoa) 75 g milk chocolate Pouched Pears and Tea reduction 3 Conference pears 2 English Breakfast tea bags 500 ml water 3 – 4 tablespoons of soft brown sugar 2…
