Baked Chocolate and Pear Tart with Caramel Liqueur Sauce - Stork

Ingredients

• 375g cake flour
• 1⁄2 tsp baking powder
• 75g cocoa powder
• 125g brown sugar
• 185g Stork White Baking Margarine
• 125g golden syrup
• 1 egg
• 2 pears
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 cups water
• 1⁄4 tsp vanilla paste or seeds of 1 pod
• 70g Stork White Baking Margarine
• 90g 70% dark chocolate
• 35g cocoa powder, sifted
• 1/8 tsp sea salt
• 2 eggs
• 95g castor sugar
• 2 tbsp maple syrup
• 30g full cream yogurt
• 120g brown sugar
• 40g Stork White Baking Margarine
• 60ml caramel liqueur (or cream for a non-alcoholic version)
• 1⁄2 tsp vanilla
• 1⁄4 tsp salt