Chocolate Fondant, Caramelised Pears and Calvados and Vanilla Cream

Rich dark chocolate fondants served with buttery caramelised pears and a fragrant Calvados-infused vanilla cream dessert.

Baking Vegetarian Dessert Chocolate Pears

Estimated Nutrition

Calories

1210.5

kcal / serving

4842.1 kcal total

Carbs

104.7g

per serving

418.9 g total

Fat

82.2g

per serving

328.6 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Dark Chocolate

Caster Sugar

for fondant

Caster Sugar

for caramelising

100

Caster Sugar

for cream

Dairy

125

Unsalted Butter

plus extra for greasing

piece

Eggs

whole free-range

piece

Egg Yolks

free-range

Butter

large knob for pears

350

Double Cream

whipped to soft peaks

Fruits

piece

Pears

firm, peeled, cored, and halved lengthways

GrainsCereals

100

Plain Flour

plus extra for flouring

Liquids

Calvados

NutsSeeds

piece

Vanilla Pod

seeds only

Method

Preheat the oven to 180°C.

Grease four dariole moulds with butter and dust with flour.

Melt dark chocolate and butter in a bowl over simmering water.

Stir in sugar, then add eggs and yolks individually before folding in flour.

Divide mixture into moulds and bake for 8-10 minutes.

Fry halved pears in butter until tender.

Add sugar to pears and cook until browned and coated.

Fold cream, sugar, vanilla seeds, and Calvados together in a bowl.

Turn fondants onto plates and serve with cream and pears.