Nutrition Facts
8 servings
8
Chocolate Pear Fondant Recipe without Sugar or Butter
No Reviews
A super creamy cake to enjoy without guilt!
For the biscuit
3 Ripe pear
1 Egg
60 Almond powder
50 Dark baking chocolate 52
70 whole wheat flour
5 Baking powder
For the decoration
1 Ripe pear
50 Dark baking chocolate 52
80 soy cream
60 fresh cheese
Some Brazil nuts and pecans.
Directions
1
Start by preparing the chocolate coating. Heat the cream and pour it over the previously melted chocolate. Whisk. Once the mixture is smooth and warm, add the cheese. Set aside in the refrigerator for at least 1 hour. Allow the mixture to cool.
2
Next, prepare the cake. Melt the dark chocolate. Let it cool slightly, then add the peeled pears cut into small pieces. Whisk vigorously to puree the pears and mix the two ingredients thoroughly. Add the egg and finish with the dry ingredients. Pour the mixture into a 20 cm diameter mold and bake for 12 minutes at 180°C.
3
Let the cake cool before removing it from the pan onto a serving plate. Pour the chocolate topping over the cake.
4
To finish, peel and dice the pear. Place it in the center of the cake, then sprinkle some nuts randomly over the entire surface of the cake. Set aside in the refrigerator.
Ingredients
For the biscuit
3 Ripe pear
1 Egg
60 Almond powder
50 Dark baking chocolate 52
70 whole wheat flour
5 Baking powder
For the decoration
1 Ripe pear
50 Dark baking chocolate 52
80 soy cream
60 fresh cheese
Some Brazil nuts and pecans.
Directions
Directions
1
Start by preparing the chocolate coating. Heat the cream and pour it over the previously melted chocolate. Whisk. Once the mixture is smooth and warm, add the cheese. Set aside in the refrigerator for at least 1 hour. Allow the mixture to cool.
2
Next, prepare the cake. Melt the dark chocolate. Let it cool slightly, then add the peeled pears cut into small pieces. Whisk vigorously to puree the pears and mix the two ingredients thoroughly. Add the egg and finish with the dry ingredients. Pour the mixture into a 20 cm diameter mold and bake for 12 minutes at 180°C.
3
Let the cake cool before removing it from the pan onto a serving plate. Pour the chocolate topping over the cake.
4
To finish, peel and dice the pear. Place it in the center of the cake, then sprinkle some nuts randomly over the entire surface of the cake. Set aside in the refrigerator.
Notes
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inconu
Excellent, a true delight. However, I didn't have all the ingredients, so I had to substitute with others... I added two pears, used regular flour instead of whole wheat flour, then I added a whole container of low-fat yogurt, adding 2 to 3 tablespoons of milk (cow or almond) for the glaze... I didn't use soy cream... despite everything, it was smooth. Thank you for the recipe. -
marikabeauty98
I did not enjoy this recipe. I think it must be because I completely messed it up in my opinion.
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