Today's recipe is adapted from Nigella Lawson's Chocolate Pear Pudding Cake. I heard an interview with Ms. Lawson on NPR in January 2009, in which she described this cake. It was a cold January day, after the mania of the holidays. She made it sound so inviting, so comforting without any pictures, that I went to the website and printed out the recipe. I made the other recipes from the show, but for some reason didn't get to the cake.
I'm on a mission to use up things I have on hand, so instead of pears, I used a can of dark sweet cherries, which are my favorite. I made 1/2 the recipe for our small household, and fit to the ingredients on hand.
1 can (15oz) dark sweet cherries
1/2 C + 1T sugar
6 1/2 T flour
2 T cocoa powder
5 T softened butter
1/2 t baking powder
1 tsp vanilla extract
Preheat oven to 400. Butter a 1 qt baking dish. Drain the liquid from the cherries, and put cherries in baking dish.
In a food processor, combine remaining ingredients.
Process until you have a thick batter
Spread batter over cherries.
Bake for 30 minutes.
Let stand for 10 minutes before slicing
What I Learned
Very good, but a bit sweet. Add a pinch of salt to the batter, and decrease the sugar by one tablespoon. Serve with a scoop of vanilla ice cream for added decadence.