If you can manage not to keep your spirits up waiting for some rock hard pears to ripen, this dessert is so worth the wait. It’s a little treasure. Chocolate and pear together is such a classic flavour combination - for a good reason.
CHOCOLATE SAUCE 70g butter 100g 100% dark chocolate (I use Montezuma) 1 tbsp cocoa Sweetener * (optional) 1 tsp vanilla paste 2 tbsp greek yogurt 125ml water
* Natural sweetener options could include xylitol, erythritol, allulose. I used erythritol for this recipe. SeeAlternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste. FOR THE PEARS Heat butter until melted. Add yacon syrup. Stir the slices of pear in the mix a batch at a time and put the slices aside. Keep any remaining butter and yacon to add to the top of the pudding.
FOR THE SPONGE Mix eggs, sweetener, lemon essence, vanilla paste. Add melted butter. Mix almond flour, salt, ginger and baking powder in a bowl. Add to wet mix and blend thoroughly. Pour into a 23 cm square cake tin, lined with baking paper. Put the slices of pear into the top of the cake, pressing down slightly. Pour any remaining butter and yacon on top. Bake at Gas Mark 4/350C for 30 minutes until a knife in the centre of the sponge comes out clean.
FOR THE CHOCOLATE SAUCE Put all the ingredients – except the yogurt into a pan and melt the chocolate and butter and blend the ingredients over a gentle heat. Once thickened add the yogurt and continue to cook over the gentle heat until it has thickened. Posted in:
