Last week, I came across a recipe on Pinterest that made me want to try ! It was a pear and chocolate crumble cake. I wanted to recreate the recipe with a chocolate fondant base – my gluten-free, lactose-free recipe. So, I offer you this chocolate fondant & pear crumble. Beware hungry peeps !
Chocolate fondant & pear crumble
To me, this type of cake reminds me of brookies, crumble muffins, etc. I love the combinations of two types of pastries in one.
Ingredients for the chocolate fondant
125 g of whole cane sugar
200 g of pastry chocolate
100g coconut oil
30 g of coconut flour or brown rice
1tsp sea salt
60 g butter
30 brown sugar
30 g of ground hazelnuts (or almonds)
40 g flour
2 Williams/Comice pears
Start by preparing the crumble dough.
In a bowl, combine the soft butter, flour, brown sugar and hazelnut powder with your fingertips until you get large crumbs of the dough. Reserve.
Preheat the oven to 180°C on rotating heat.
Beat the eggs with the whole cane sugar until the mixture becomes foamy.
Melt the pastry chocolate with the coconut oil in a bain-marie.
Pour the melted chocolate over the egg-sugar mixture and beat. Add the flour and sea salt flower then finish mixing the preparation.
Pour the dough into a mold covered with baking paper.
Peel the pears, peel them, remove the seeds, and cut them into pieces. Place them on the chocolate cake. Finally, crumble the crumble over everything.
Bake for 25-30 minutes. The heart must be slightly melting.
Let cool before delicately unmolding.
To enjoy with a tea, a coffee and a scoop of ice cream for the most avid!
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