Cocotte pear and chocolate cakes
(for 15 cocottes)
A classic, pear and chocolate cake, in individual cocottes. Perfect for an afternoon tea, for breakfast or for an evening dessert
- 150 g butter
- 150 g sugar
- 150 g whole eggs
- 150 g 00 flour (protein 10%)
- 45 g bitter cocoa powder 22/24
- 8 g baking powder
- 2 g salt
- vanilla beans
- 1,5l water
- 250 g sugar
- zest of half lemon
- 15 small pears
Peel the pears and cut off the bottom so that they can stand.
Cook them for 4-5 minutes into a syrup made by boiling water, sugar and lemon zests.
Gently drain and cool them down rapidly.
Whip soft butter and sugar, add cold eggs (little at a time) and sifted cocoa.
Lastly add flour and baking powder.
Pour 25g of the mix into the greased cocottes and then push a pear in.
With a pastry bag cover the edge with 20 g of compound.
Bake it 25/30 minutes at 170°C.
Sprinkle with icing sugar.
Have a nice dessert!