Chocolate Loaf with Ginger Poached Pears and Caramel Drizzle

Ginger Poached Pear Ingredients 
3 Bosch Pears (medium ripe)
80g Caster Sugar
1 inch knob of ginger (peeled and sliced)
2 Cups Water

Chocolate and Pear Cake Ingredients
175 g Light Brown Sugar
120 g Plain Flour
35 g Dutch Cocoa Powder
5 g Baking Powder
2 g Baking Soda
2 g Fine Sea Salt
100g 70% Dark Chocolate (Chopped)
90g Unsalted Butter (Room Temp)
100 ml Water (Room Temp)
50g Greek Yogurt/Sour cream
1 Large Egg (Room Temp)
3 Poached Pears
Bonne Maman Caramel

Method

1. Peel the pears, keeping the stems and leaving them whole.
2. Mix the sugar, ginger and water in a saucepan and bring to boil.
3. When the sugar is dissolved, reduce to a low simmer and add the pears standing up.
4. Gently poach until the pears are tender (approx. 1hr).
5. Turn off the heat and let the pears cool completely in the syrup.
6. Preheat the oven to 160 C. Line a 24 inch loaf tin with baking paper.
7. Place the chocolate in a bowl set over a saucepan of lightly simmering water and melt gently,
stirring until completely smooth. Remove from the heat.
8. In a bowl combine all the dry ingredients and mix.
9. Add the softened butter to the dry ingredients and beat on medium speed until a sandy mixture forms.
10. To the cooled melted chocolate add the yogurt and egg and mix. Add in the water and mix again.
11. Add the wet mixture to the buttery dry mixture and beat together until everything is incorporated.
12. Pour the batter into the prepared tin and tuck the pears in with the stem sticking out.
13. Bake for 25-30 min.
14. Let cool for 1hr then gently remove from the tin.
15. Drizzle with Bonne Maman caramel and tuck in!