Pear, Vanilla And Smoke Cakes

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Donal Skehan


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155 g dark chocolate (70%) – break in to small pieces

115 g unsalted Irish butter

150 g caster sugar

55 g light brown muscadova sugar

3 large organic eggs

1 tsp fairtrade vanilla extract

80 g plain organic flour

1 tbsp unsweetened cocoa powder (Valrhona is best)

½ tsp salt (ideally smoked sea salt), finely ground80g walnuts (coarsely chopped)

250 ml boiling water

4 tsp Lapsang souchong tea (I use Solaris organic)

80 g caster sugar

100 ml organic cream

4 tsp Lapsang Souchong tea

115 g caster sugar

4 tbsp cold water

150 g unsalted Irish butter

130 g caster sugar

2 large organic eggs

1 vanilla pod

140 g organic Greek yoghurt

220 g plain flour

¾ tsp baking powder

½ tsp bicarbonate of soda

150 g (approximately 1 large) ripe conference pear

180 g walnuts (toasted in the oven at 170°C for 5 minutes, then cut into large chunks)

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