White Chocolate & Pear Tray Cake with Caramel Sauce

200 g butter
200 g white chocolate,chopped
3 eggs
250 g sugar
3 dl flour
2 tsp baking powder
6 pears,cut into small cubes
whole hazelnuts,handful

Melt the butter & pour over the chocolate while its still hot.Let it stand for a few minutes then stir util smooth.
In a separate bowl whisk the eggs & sugar until pale.
Mix together the flour & baking powder.
Add to the flour the butter & chocolate mix.
Stir in the eggs.
Last add the pears.
Pour the mixture over the prepared baking tray(covered with baking paper,not grease proof!).
Scatter the hazelnuts over.
Bake at 200C for 35-40 min.
Let the cake to cool before cutting & serving.


For Caramel Sauce:
1 tbsp butter
250 g sugar
600 ml milk
2 tbsp cornflour
few drops vanilla essence

Melt the butter in a small sauce pan,add the sugar & boil gently over low heat until the sugar starts to brown.Gradually add 500 ml milk to the sugar while stirring continuously.
Stir until lumps are dissolved .Take off the heat.
Mix 100 ml of milk with cornflour & stir slowly to the caramel sauce.
 Heat again until just starting to boil then remove from the heat & stir in the vanilla essence.

Rich,nutty,chewy,dense & gooey in the middle,crisp on the top!