Chocolat malheur with pears

Name: Chocolat malheur with pears
Yield: 1
Ingredients: 150 g Fine dark chocolate (min. 70% cocoa); 100 g + 2 tablespoons butter; 7-10 Tbsp Fat and sugar; 2 eggs + 2 egg yolks (Gr. M); 60 g + 2 tablespoons sugar; 2 (30 g) slightly heaped tbsp. flour; 3 Pears; 100 ml apple juice

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

150 g Fine dark chocolate (min. 70% cocoa)
100 g + 2 tablespoons butter
7-10 Tbsp Fat and sugar
2 eggs + 2 egg yolks (Gr. M)
60 g + 2 tablespoons sugar
2 (30 g) slightly heaped tbsp. flour
3 Pears
100 ml apple juice

Directions

1
Chopping chocolate. Melt with 100 g butter in pieces in a hot water bath. Let it cool down a little. Grease six ovenproof moulds (each containing approx. 150 ml) and sprinkle with sugar.
2
Preheat oven (electric cooker 175°C/circulating air: 150°C/gas: level 2). Beat ##eggs##, egg yolk and 60 g sugar with the whisks of the hand mixer for approx. 5 minutes until foamy. Stir in flour and the melted chocolate.
3
Fill the moulds to about 3/4 with the chocolate mixture. Bake in a hot oven for 10-12 minutes.
4
##Pears## peel, quarter, core and cut into slices. Melt 2 tablespoons of butter in a pan. Steam pears for 3-4 minutes while turning. Sprinkle with 2 tbsp. sugar and caramelise.
5
Pour in ##apple juice## and bring to the boil briefly. Remove the chocolate malheur from the oven, turn over immediately and serve with the pears.