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Chocolate, Pear & Ginger Fudge Cakes听

200g dark chocolate, chopped

150g chopped butter

1 large ripe pear, peeled, cored and grated

140g castor sugar

1 tablespoon water

1 teaspoon ground ginger

25g chopped preserved or fresh grated ginger

2 eggs

150g self raising flour

50g cocoa

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Butter a 12 x individual cake tin or line a muffin tin with 12 liners

Set oven to 160c.

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Place the chocolate, butter, grated pear, sugar, water and gingers in a saucepan and melt over low heat, stirring frequently.

Remove from heat and cool.

Beat in the eggs. Sift the flour and cocoa and fold into the mixture.

Pour into the moulds and bake for 15 -20 minutes or until an inserted skewer comes out clean.

Cool in the tin and then place on a cooling rack.

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Blackberry Ganache

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150ml cream

200g milk chocolate chopped

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Boil the blackberry liqueur to reduce by half.

Add the cream and bring to the boil.

Fold in the chocolate, remove from heat and stir until melted.

Cool at room temperature, beating occasionally until cold and at a consistency to pipe.

Place in a piping bag and pipe over the fudge cakes or spread on with a knife.

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Honeycomb Shards

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100g castor sugar

1 dessertspoon honey

1 dessertspoon liquid glucose

1 tablespoon water

10g baking soda

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Place all the ingredients, apart from the baking soda in a saucepan and boil until the mixture smells like caramel and has a honey appearance.

Carefully add听 the soda and mix.

Pour onto a sheet of parchment paper and spread out to a thin layer.

Cool and break into shards.

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