The alchemist's chocolate cake

I've created this one for reader Peggy Lin, who wrote asking for more low-fat, low-sugar recipes. This chocolate cake still has a rich, deep flavour, a delicate, moist texture, but very little fat or refined sugar, and it's quick to make. If you cut it into 10 slices, it works out about 220 calories a serving, with only half the fat and a quarter of the carbs of a typical un-iced cake. Up the calories a little by serving with a spoonful of low-fat crème fraîche and chocolate shavings.

One 415g tin pear halves in juice

75g cocoa powder

125g caster sugar

3 tsp vanilla extract

50ml walnut oil

1 large egg

225g plain flour

2½ tsp baking powder

Drain the pears, reserving the juice. Measure the cocoa, sugar and 125ml of pear juice into a saucepan, madly whisk it all together and bring to the first 'plop' of a boil. Spoon this mixture, along with the pear halves, into a mixing bowl and leave to cool for 15 minutes.

Meanwhile line the bottom and sides of a 20cm round cake tin with non-stick baking paper and preheat the oven to 170C (150C fan-assisted)/ 325F/gas mark 3. Spoon the chocolate mixture, vanilla and oil into a blender, and purée until smooth. Pour this back into the bowl, then beat in the egg. Stir together the flour and baking powder, sift into the bowl and beat until smooth.

Scrape the mixture into the cake tin and bake for 40 minutes, or until a skewer comes out clean.