I always enjoy visiting Black Pearl Epicure. They have so many wonderful products and the people there have a great knowledge that they are more than willing to share. I introduced my parents to some of the products purchased at Black Pearl Epicure and my Dad is addicted to the leatherwood honey from Tasmania. I have started calling him Winnie the Pooh. On this visit, I picked up some Callebaut Cocoa Nibs amongst other things and thought I might be able to come up with a cake recipe for these little crunchy pieces of roasted cocoa shells.
They are little morsels without the sweetness that you usually associate with chocolate. When the cake is finished you will find the Callebaut cocoa nibs have kept their crunch, unlike chocolate chips. This will add texture to the cake. You will find your mouth is hit with a burst of cocoa. This mixed with the softness of the pear and honey make it an interesting taste experience.
3 soft pears cut into small pieces
1 cup of hazelnut meal
1 1/2 cup of self raising flour
250 g of unsalted butter
1 1/4 castor sugar
1 1/2 cups of Callebaut cocoa nibs
(1/2 cup reserved for the top of cake)
1/2 cup of runny honey
Preheat the oven to 160 degrees and lightly grease and line a round 23cm round spring form tin.
Place flour and hazelnut meal in a bowl and mix until combined. Beat butter, honey and sugar with an electric mixer on a medium speed for 5 mins.
Add cut up pears and then add eggs one at a time, beating well after each addition.
Add flour and hazelnut meal and mix. Now add 1 cup of the Callebaut chocolate nibs.
When all of this is well mixed spoon into cake tin and sprinkle the remainder of the Callebaut chocolate nibs on top.
Place on the middle shelf of the oven and bake for one hour or until a skewer inserted in centre comes out clean. Dust with icing sugar, drizzle with honey and serve with clotted cream.
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