Little Chocolate Heart Cakes with Pears
I used one of those silicone molds with 8 small heart shapes (hearts are about 2 inches long) and served the hearts as dessert after a romantic dinner.
- Serves: 8 persons
- 3½ ounces dark chocolate (70% cocoa), chopped
- ½cup white sugar
- ¼cup unsalted butter, softened
- ½cup all-purpose flour
- 1tablespoon all-purpose flour
- 1teaspoon baking powder
- 1ripe pear - peeled, cored, and chopped
- ½cup slivered almonds
Step 1Preheat oven to 375 degrees F (190 degrees C). Place an 8-cavity heart silicone mold onto a baking sheet.
Step 2Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool for 2 minutes.
Step 3Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add melted chocolate, 1/2 cup plus 1 tablespoon flour, egg, and baking powder and mix in. Fold in pear and almonds into batter. Spoon batter into the prepared heart-shaped molds.
Step 4Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Cool completely, about 30 minutes, then unmold.