Sunday, November 18, 2012

Chocolate pear molten cakes...

by Karolina, 18th November 2012

I have a sweet tooth...I really do.
It's really difficult for me to say no to the chocolate or cake.Or chocolate cake in that matter...

I do promise myself to not eat sweets anymore...but then again I find recipes like this one:

And tell me how can I resist?

Especially that this recipe involves lovely Fall produce - pears.
Pears and chocolate - another match made in heaven!

The recipe is fairly simple and I'm quoting after Chocolate Shavings with a few small changes:

Chocolate Pear Cakes
by Chocolate Shavings (my comments in Italics)
Serves 2

1/2 stick of butter (I used about 50g)
2 tablespoons of lightly packed brown sugar
1 egg
1 teaspoon of vanilla extract
1/4 cup + 1 tablespoon of cake flour
1 good pinch of kosher salt
1 tablespoon of cocoa powder
1/4 teaspoon of baking powder
1 tablespoon of milk
2 pears
Pistachios (optional)
Preheat your oven to 350F (180 C). Add the softened butter and sugar to a medium-size mixing bowl. Using an electric mixer, cream the butter and sugar until light and fluffy (about 3 minutes). Add the egg and beat until just incorporated. Using a small whisk, whisk in the vanilla extract. In a separate bowl, mix the flour, baking powder, salt and cocoa powder. Add the flour mixture to the butter batter in small batches, whisking the mixture until homogeneous. Whisk in the milk.

Peel the pears making sure to leave the steam intact. Using a small knife or melon baller (I used apple corer), carefully scoop out the core of the pear leaving the pear intact. Ladle the batter evenly into 2 individual ramekins. Form a well in the middle of the batter with the back of a spoon and place the pear inside the well. Gently press down so that the batter settles around the pear. (It worked better for me to first place the pears into ramekins and then cover them with  the dough)
Bake for 20 minutes or until the top of the batter is set. The inside of the batter will be gooey so the toothpick test will not be a good indication here. Let the cakes cool and serve with chocolate ganache.
I added some crushed pistachios as well for extra boost and pinch of colour.

If you like gooey, chocolaty desserts - this one is for you. With a little less guilt afterwards - you're eating pear after all :)

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