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

Ingredient Substitutions

• Instead of Plain Yogurt: Greek yogurt, sour cream
• Instead of Brown Sugar: white sugar, turbinado sugar
• Instead of Eggs: egg replacer
• Instead of All-Purpose Flour: cake flour
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Unsalted Butter: margarine, coconut oil
• Instead of Almond Flour: ground almonds, hazelnut flour
• Instead of Vanilla Powder: vanilla extract (1 tsp)
• Instead of Chocolate Chips: chopped dark chocolate
• Instead of Pears: apples
• Instead of Dark Chocolate for Coating: milk chocolate, couverture chocolate
• Instead of Vegetable Oil: canola oil, melted butter
• Instead of Heart‑Shaped Chocolate Sheet: hand‑cut chocolate hearts

Equipment Needed

• Mixing Bowl
• Whisk
• Fine Mesh Sieve
• Silicone 22 cm Round Cake Mold
• Knife
• Peeler
• Oven
• Saucepan
• Spatula
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Make the cake batter – proper mixing ensures a light texture.
• Bake the cake – correct temperature and timing prevent a soggy centre.
• Melt chocolate and thin – low heat avoids burnt chocolate.
• Set the chocolate – firm shell is essential for clean removal of the decorative sheet.

Chef Tips from the Video

• Use ripe but firm pears so they hold shape during baking.
• For extra shine, brush the set chocolate shell with a thin layer of melted butter.
• If you cannot find a heart‑shaped chocolate sheet, cut a piece of chocolate into a heart with a small cookie cutter.

Troubleshooting

Storage

Refrigerator: Cover the cake with plastic wrap; keep up to 3 days.

Freezer: Wrap tightly in foil and a freezer bag; store up to 1 month.

Room temperature: Can sit at room temperature for up to 1 day if the chocolate shell is fully set.

Make-Ahead Tips

• The batter can be prepared up to 4 hours ahead and kept refrigerated.
• Chocolate coating can be melted in advance; re‑heat gently before use.
• Bake the cake a day ahead, store refrigerated, and add the chocolate shell just before serving.

Frequently Asked Questions