Chocolate, Coffee And Poached Pear Cake - cooking recipe

Ingredients

3/4 cup apple juice
1 1/4 cup granulated sugar
3 None small pears (about 1/4 lb each), peeled keeping the stem intact
4 None amaretti cookies, chopped
3 None prunes, pitted and coarsely chopped
10 tbsp butter, softened
3 None eggs
1 1/4 cup all-purpose flour
1/4 cup cocoa powder
1 1/4 tsp baking powder
1/3 cup heavy cream
1 tbsp instant coffee powder, mixed with 1 tbsp hot water

Preparation

Put the apple juice and 1/2 cup sugar in a pot with 3/4 cup water. Lower the pears into the pot and bring to a boil. Simmer for 20-30 mins until the pears are soft. Remove the pears and set aside to cool. Meanwhile, mix the chopped cookies and prunes together. When the pears are cool to the touch, remove the middle with an apple corer, taking care to keep the stem intact, and stuff with the cookie mix.
Preheat the oven to 350\u00b0F. Grease a 4 x 10 inch loaf pan and dust with flour. Cream the butter and remaining sugar together for 3-4 mins with a pinch of salt, then beat in the eggs, 1 at a time. Sift the flour, cocoa powder and baking powder then add to the mixture. Stir in the cream and the coffee. Pour the cake mixture into the prepared pan. Press the pears into the cake mixture, stem side up and spaced evenly. The flesh should be covered and the stems visible.
Bake for 40-50 mins. Test whether the cake is cooked by inserting a skewer into the middle of the cake; it should come out clean. Remove the cake from the oven and let cool for about 30 mins, then remove the cake from the pan and cool completely on a wire rack. Sprinkle with powdered sugar just before serving.