Chocolate Pear Upside Down Cake

 made chocolate pear upside down cake a few days ago. been watching the great british bake off show, so have been tempted to try out different recipes. just made chocolate nutella profiteroles, will update the recipe soon!

Chocolate Pear Upside Down Cake

for a 10inch pan 
1 cup granulated sugar 
3 ripe pears, peeled, cored, and each cut into 12 slice (i used golden pear) 
1/4 cup unsalted butter 
4 ounces dark chocolate 
1 cup all-purpose flour 
1/3 cup unsweetened Dutch-processed cocoa powder 
3/4 tsp baking soda 
1/2 tsp fine sea salt 
3/4 cup granulated sugar 
2 eggs 
1 tsp pure vanilla extract 
1/2 cup whole milk

To make the topping, put the sugar and water in a saucepan and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a light amber color. It will turn darker after taking of the heat, so don’t burn it! Carefully pour the caramel into the prepared pan and allow it to harden. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
To make the cake, preheat the oven to 350°F. Place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally. 
Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm.
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