Step 1/6
- 400 g bittersweet chocolate
- 400 g butter
- large saucepan
- oven
- large bowl
- spatula
Preheat oven to 180°C/350°F. Heat a little water in a large saucepan and bring it to a boil at medium-high heat. Reduce heat and place a large bowl on top as a double boiler. Add butter and chocolate to bowl and stir until melted.
Step 2/6
- standing mixer or hand beater with beaters
Add eggs and part of the sugar to a stand mixer. Beat until well combined. Pour into molten chocolate and stir thoroughly.
Step 3/6
- 280 g all-purpose flour
- 20 g cocoa powder
- 15 g baking powder
- ¼ tsp salt
Sift flour, cocoa powder, baking powder, and salt into the dough. Stir to combine.
Step 4/6
Distribute dough evenly in a muffin tin. Bake in preheated oven at 180°C/350°F for approx. 15 – 20 min.
Step 5/6
- 3 pears
- 100 g sugar
- 200 ml port wine
- 250 ml pear juice
- 4 star anise
- 8 cloves
- small saucepan
- cutting board
- knife
Meanwhile, peel, quarter and core pears. Caramelize remaining sugar in a small saucepan. Deglaze with port wine. Add pear juice, star anise, and cloves.
Step 6/6
- confectioner’s sugar to garnish
Add pears to saucepan and simmer for approx. 15 – 20 min. Enjoy the chocolate cakes with warm spiced pears and garnish with some confectioner’s sugar.