Moelleux poire chocolat pour une Saint Valentin gourmande 💕🍐🍫

Ingredients

• 150 g Plain Yogurt (full‑fat, unsweetened, room temperature)
• 120 g Brown Sugar (packed)
• 3 Eggs (large, room temperature)
• 200 g All-Purpose Flour (sifted)
• 5 g Baking Powder (double‑acting)
• 100 g Unsalted Butter (melted, not browned)
• 0.5 g Salt (pinch, only if butter is unsalted)
• 50 g Almond Flour (fine almond meal for extra moistness)
• 2 g Vanilla Powder (optional, for aroma)
• 80 g Chocolate Chips (semi‑sweet)
• 2 Pears (medium, peeled, cored, quartered (≈300 g total))
• 200 g Dark Chocolate for Coating (70 % cocoa, broken into pieces)
• 15 ml Vegetable Oil (neutral oil to thin chocolate)
• 1 Heart‑Shaped Chocolate Sheet (decorative sheet, optional)

Instructions

1. Make the cake batter

   In a mixing bowl combine the plain yogurt and brown sugar, whisk until smooth. Add the eggs and whisk again. Sift together the flour and baking powder, then fold into the mixture. Stir in the melted butter, a pinch of salt, almond flour, vanilla powder, and finally the chocolate chips until just incorporated.

   Time: PT10M

2. Prepare and add pears

   Peel the pears, cut them in half, remove the core and seeds, then quarter each half. Gently press the pear quarters into the batter that is already poured into the silicone mold, distributing them evenly.

   Time: PT10M

3. Bake the cake

   Preheat the oven to 180°C. Place the silicone mold on a baking sheet and bake for about 35 minutes, or until a knife inserted in the centre comes out clean.

   Time: PT35M

   Temperature: 180°C

4. Cool and demould

   Allow the cake to cool in the silicone mold for 15 minutes. Then gently invert onto a cooling rack and let it finish cooling completely.

   Time: PT15M

5. Melt chocolate and thin

   Place the dark chocolate pieces in a saucepan over low heat (or melt in short bursts in the microwave). Stir in the vegetable oil until the mixture is smooth and glossy.

   Time: PT5M

6. Create chocolate shell and add decoration

   Pour the melted chocolate over the completely cooled cake, letting it flow over the sides to form a smooth shell. Immediately place the heart‑shaped chocolate sheet on top, pressing gently so it adheres.

   Time: PT5M

7. Set the chocolate

   Refrigerate the cake for 1 hour (or place in the freezer for 30‑60 minutes) until the chocolate shell is completely firm. Remove the decorative sheet if desired, then serve.

   Time: PT1H

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g