A friend been declaring his love for chocolate and pear cake so I looked up a recipe online and found a great one from The Chocolate trading Co (click for Recipe). I then warmed 50g of 85% cocoa organic chocolate and drizzled it over the top, covering the pears. I love the way the chocolate has dripped slightly down the sides.

I also baked a classic victoria sponge using Delia’s all-in-one recipe. I filled the centre with buttercream (70g icing sugar, 70g butter, fluffed with a hand mixer). For the top I used a fresh cream with lemon zest topping (4 round tablespoons extra thick double cream, 30g icing sugar, rind 1/2 lemon and 1tsp lemon juice, mix carefully until just stiff). I then added blackberries and strawberries and dusted with a little icing sugar.

Click the image to see the gallery