Chocolate & Pear Brownie Cake

This deliciously moist and exquisite Chocolate brownie cake is sure to hit all the pleasure points in your mouth…it did in mine and of those lovely subjects that got to devour it with me.

Perfectly moist and gooey bit of chocolate brownie heaven...I am drooling just writing this...need one more slice...

I must confess I am a bit of a food tourist. Before I go anywhere I google potential places worthy of eating, preferably vegetarian or vegan restaurants or cafes so when I got invited to the launch of a new restaurant in London called Seed Kitchen I knew I had to go. I am glad I did as it was hands down the best food experience I’ve had this year and trust me I’ve done my fair share of food sampling…

New Vegetarian & Vegan Restaurant opening in Euston 14.10.2019

Mini Shallot Tarte Tatin's. I love miniature food! It's my favourite as that way I get to sample more things

As soon as we arrived we were welcomed by juice cocktails and Shitake Mushroom, Red Card and Tofu Quesadillas which were amazing! From then on the evening continued by sampling every single item from the incredible menu from starters to puddings. What was exciting to see that they catered for many different dietary requirements without compromising on the taste. You can find delicious items like Moroccan Spiced Carrot, Apple and Cauliflower Paleo Soup, Gluten Free Vegan Banana Blossom Fish and Chips and Pumpkin and Chorizo Pie made from Seitan just to name a few.

Just look at this!!! I probably shouldn't say this but if this isn't food porn I don't know what is... Yes Ladies and Gentleman Let me present you Vegan Banana Blossom Fish and Chips

Lentil & Seed Burger topped with Piquillo Peppers and Avocado Mash...the bean patty was superb...I wish I could time travel back to the launch now..

How cute are these Avocado Mash on Sourdough Toasts?

As often is the case behind good tasty food is a team of lovely and caring people. One can taste the intention that goes in.

They are a passionate about having sustainable business, reducing carbon foot print and being kinder towards the Mother earth and lessening the sufferings of the creatures that inhabit it. They use fresh organic ingredients that are sourced within 100 miles whenever possible. I even remember hearing that their honey comes from their own honey bees that are situated on the top of the roof at Friend’s House, now how cool is that?

If all of the above wasn’t amazing enough they decided to take it one step further by training and employing ex-offenders via Bake the Difference Program that aims to help them integrate back into society through teaching them baking, waiting and barista skills.

Our evenings deserts were made by the trainees and they really had done an incredible job. Wonderful reminder of how we can all get lost and perhaps make wrong choises and mistakes, but past doesn’t define us, instead it’s the present and the future and what we choose to do with it.

Some of the fantastic team members behind all this amazing food. Mauno (the guy in black) the head chef who oversees the development of menu also mentors the bake the difference trainees. He said” Mentoring is one of the most rewarding part of my job and I always look forward to it”

Pistachio, Lemon & Ricotta Cheesecake with Cherry Compote

Dark Chocolate brownies made by the Bake the Difference trainees. Don't they look Amazing? Well they certainly tasted superb and that is the recipe you can find below

I am wondering if the head chef Mauno and mentor for the bake the difference program could mentor my baking too :D and share some of the secrets as I tell you the puddings were incredible! They were very kind and let me have one of their recipes and share it with you. Chocolate and Pear Brownie Cake, so easy to make but divine and guaranteed to bliss out you taste buds.

Did you make this recipe? Wasn’t the pear, brazil nut and chocolate combo just exquisite?! I’d love to know how yours turned out. Tag me @lustfullyvegetarian or use #lustfullyvegetarian so I can see your version of it.

Until next time

Sirle xox

This lovely brownie cake recipe will definitely be enjoyed again and again in this house hold. But don't just take my word for it try it out yourself and let me know what you thought :)

The Recipe:

Chocolate & Pear Brownie Cake

Serves 6-8

(Perp 15mins, cook 25-30mins)

100g unsalted butter

250g caster sugar

2 eggs, whisked

125g dark chocolate couverture

100g self-rising flour, sifted

2 tbsp 100% cocoa powder

80g mixed nuts, chopped

1-2 pears, peeled, cored and halved

1. Preheat oven to 180C /fan 160C /gas 4

2. Grease and line a 20cm cake tin

3. Place the butter, sugar and chocolate in the pan and melt on a low heat until smooth, then remove from the heat

4. Add the whisked eggs, flour and cocoa powder to the mixture and mix thoroughly, then fold in the mixed nuts

5. Put the mixture into the cake tin, top with pear halves and place on the middle shelf of the oven. Bake for 25-30minutes

6. Remove from the oven and allow to cool in the tin

Notes/Tips:

· I used brazil nuts as that was what I had in my pudding in the Seed Kitchen and I LOVED it so I wanted it to be the same and would recommend using Brazil nuts as we all know brazil nut and chocolate go just oh so well together.

· I used one pear but next time will definitely go for 2 as the pear really makes it as goes so well with the whole combination. I didn’t halve mine but cut them in smaller slices so that each one who had the cake had their own equal sized pear slice and that seemed to work well