40g butter
50g dark chocolate
55g flour
½ tsp baking powder
50g ground almonds
50g sugar
7g vanilla sugar
a pinch of salt
1 egg
1 egg yolk
90ml milk
1 tsp pink peppercorns + extra for sprinkling
200g tined pears, drained
Preheat the oven to 180°C fan.
Prep: 35min – Makes 5 – Easy
Grease 5 molds with a bit of butter and refrigerate until needed.
Melt the chocolate with the butter.
In a bowl, mix the flour, baking powder, ground almonds, sugar, vanilla sugar and a pinch of salt.
In a separate bowl, beat the egg, egg yolk and milk and add to the dry ingredients.
Add the melted chocolate mix and stir until smooth.
Crush a teaspoon of the pink peppercorns and incorporate into the batter.
Cut a fan shape into the ‘back’ of each pear wedge.
Take the ramequins out of the fridge and distribute the pear wedges between them.
Pour over the chocolate batter, sprinkle with a few pink peppercorns and bake for 12 minutes. You want the centre to still be quite gooey.
Serve warm.
Looks delicious as always! 🙂
Kussi
https://carolinespassion.wordpress.com
This looks seriously yummy. I love the combination of chocolate and pear – always reminds me of school.