Molten Pear Chocolate Cake
It all started with a rainy Sunday afternoon, the kind that begs for something comforting and indulgent. I knew I had a boatload of ripe pears on the kitchen counter, and inspiration struck. Why not combine pears and chocolate? It seemed like a no brainer.
As I gathered the ingredients, the rain played a gentle soundtrack outside, setting the perfect mood. Sadly, while great for baking, dark and stormy weather does not the best pictures make, you’ll have to forgive me for the moody lighting.
I started by poaching the pears in a vanilla syrup (and, quite honestly, you can stop there - they are amazing over porridge in the morning or as the supporting cast for a scoop of vanilla ice cream). The batter is a cross between a brownie and a lava cake. The little truffles in the middle of the pears not only fit so beautifully but also add to the creamy centre.
I’ve made this into individual ramekins because, well, they’re so cute. But I will also give you timings for a square 20x20cm (8”x8”) baking tin.
Finally, a sprinkling of almonds on top, for crunch. The drizzle of vanilla sweetened cream is completely optional but totally advised. Make sure you eat the cake while it’s still warm and that the cream comes straight from the fridge. It will make for the most amazing contrast.
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Ingredients (makes 6 ramekins or one 8”/20cm square tin)
Poached pears
4 pears, peeled, halved and cored with a melon baller
500g (2 cups) sugar
1 vanilla pod, split lengthwise
For the cake
200g (2 sticks) melted butter
250g (1 cup) sugar
4 eggs, beaten
50g (1/2 cup) cocoa (preferably Dutch processed)
75g (1/2 cup) flour
pinch of salt
6-8 chocolate truffles
2 tbsp almond flakes
To finish
1/2 cup heavy cream
tiniest pinch of salt
2 tbsp of the pear poaching liquid
Start by poaching the pears. Bring to a slow boil a large pan with 1liter (4 cups) water, 500g sugar and vanilla pod. Add the halved pears and cook until easily pierced with a sharp knife, about 10-20 minutes depending on how ripe they are. Set aside to cool.
Grease a 20cm square baking tin or 6 ramekins (make sure they can fit the pears). Pre-heat the oven at 180 degrees, fan.
Make the batter. In a large bowl combine sugar and melted butter and whisk well. Add eggs (preferably in 2 batches) and mix well to combine.
In another bowl combine flour, cocoa, salt. Make sure they are well mixed and there are no lumps visible.
Add dry ingredients to the batter and mix well.
Divide the batter between the 6 ramekins or pour it directly in the prepared pan. Place pears on top, cored side up, to accommodate the truffles.
Place one truffle in the middle of each pear half. Sprinkle with the flaked almonds.
Bake the ramekins for 12-15 minutes (you want to err on the side of underbaked) or the pan for 20 minutes. Leave to cool a little once out of the oven.
Prepare the vanilla cream: combine cream, salt, syrup in a jar. Close the lid and shake vigorously to combine.
Serve the cake with a big spoon in bowls or directly in the ramekins with lashings of cold vanilla cream on top.
Enjoy! xx