Summary

Ingredients

• 4 small pear (s), juicy ripe
• 0.5 ½ lemon (s), add the juice
• 100 g dark chocolate (70% cocoa)
• 50 g butter
• 2 egg (s), (class M)
• 60 g suar
• 50 g almond (s), round
• 0.5 teaspoon ½ allspice, whole
• 0.5 teaspoon ½ baking powder
• 200 ml cream
• 1 packet vanilla sugar, bourbon
• Powdered sugar, for dusting

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Instructions

1. Peel the pears, taking care not to remove the stem. Remove the core from the underside with an apple cutter. Put lemon juice in a saucepan, pour in enough water to cover the pears. Bring to a boil. Steam the pears in it for 5 minutes over a medium heat.
2. Break the chocolate into small pieces and melt it with butter in a saucepan over low heat. Separate eggs. Beat the egg whites until stiff, sprinkling in 30 g of sugar. Whip the egg yolks with 30 g of sugar until they are creamy white. First stir in chocolate, then almonds and baking powder. Fold in the egg whites.
3. Preheat the oven to 160 ° (circulating air 140 degrees). Grease 4 150 ml molds with butter and spread the chocolate mixture on top. Place a pear in the middle of each. Bake on the middle rack for about 35 minutes.
4. Whip the cream until semi-stiff. Crush the allspice in a mortar, stir into the cream with the vanilla sugar. Dust the cakes with icing sugar as desired and serve with allspice cream while still warm.