Chocolate-covered cake with spiced pears and crunchy nuts: a truly atmospheric recipe

Chocolate fondant is a divine dessert that came to us from France. It is adored by absolutely everyone, from children to adults.

There is nothing complicated about making it if you follow all the proportions correctly. A food blogger with the nickname fairynatales shared her recipe on Instagram.

Ingredients for the batter

• flour - 250 g
• dark chocolate (60% and higher) - 60 g
• ghee butter - 180 g
• butter - 30 ml
• brown sugar - 80 g
• white sugar - 120 g
• eggs - 4 pcs
• 3.2% milk - 80 ml
• cocoa powder - 25 g
• baking powder - 1 tsp
• salt - ½ tsp
• baking soda - ¼ tsp
• cinnamon - ½ tsp
• ground ginger - ¼ tsp
• pear - 3 pieces

Ingredients for the syrup

• sugar - 200 grams
• water

Ingredients for chocolate glaze

• dark chocolate - 100 g
• cream - 125 ml

Method of preparation

1. Preheat the oven to 170°C. Grease a baking dish with butter and cover the bottom with silicone parchment.

2. Peel the pears, cover them with water and add sugar.

3. Simmer for about 20 minutes until the pears are soft.

4. Carefully remove them from the syrup and set aside.

5. In a large bowl, beat the ghee, sunflower oil and white and brown sugar until fluffy and light.

6. Add one egg at a time and then beat everything with a mixer on medium speed.

7. Break the chocolate into pieces and melt it in a water bath or in the microwave in stages (10-15 seconds each, stirring constantly), add warm milk and pre-sifted cocoa powder.

8. Mix everything thoroughly and beat with a blender until completely combined and a smooth homogeneous mass is formed. Leave the mixture to cool slightly.

9. Combine chocolate with butter mixture and beat with a mixer on low speed or manually with a whisk.

10. Sift flour, baking powder, baking soda, salt, cinnamon, and ginger. Mix everything thoroughly.

11. Pour half of the batter into a baking dish lined with parchment, put the pears in the middle of the dish, slightly burying them vertically at an equal distance from each other. Pour the rest of the batter on top.

12. Bake at 170°C for 60-70 minutes.

13. Prepare the glaze. Heat cream, combine it with the chopped chocolate, and stir until smooth.

14. Pour the glaze over the cake only after it has cooled completely.