Chocolate Pear Molten Cake

One of the classic desserts that you can find in almost any Bistro in France is called Mi-cuit au Chocolat. A chocolate cake that is barely holding itself and is incredibly fudgy (almost liquid) inside. As the pear season is finally here, I decided to make this cake with pears, as I believe the two flavours harmonize remarkably well. 

You can use any variety of pear you enjoy. I used Conference, but if you are lucky enough to find some William's type, go for it! This cake is easy to make, a perfect afternoon snack or dessert when you have unexpected guests arriving at your door. :) 

Ingredients

150 grams of high-quality dark chocolate - minimum 70% cocoa solid

150 grams butter, cubed

120 grams almond flour

120 grams sugar

4 free-range eggs, at room temperature

2-3 cardamom pods (optional)

Generous pinch of sea salt 

2-3 ripe Conference pears, peeled and sliced into quarters 

Method

Preheat the oven to 180° C (160° C fan). Grease a 21 cm round pan with butter/oil and line with parchment paper.

In a large bowl, break the dark chocolate into small pieces. Add the butter cubes and melt over a bain-marie. Add the sea salt and whisk until homogenous. Set aside.

In another bowl, whisk the whole eggs and sugar until medium peaks form. Add the almond flour and freshly ground cardamoms to the cooled chocolate mix, and gently fold in the egg mixture with a spatula in three batches without deflating it. That is what gives the cake its unique texture. Arrange the pears on top.

Bake for 20-25 minutes or until the center is still shiny/gooey and not fully set. Let it set at room temperature for at least 2 hours before serving. 

Noosh-e-Jaan, may it nourish your soul. x