Poached Pear Lava Cakes
If there's something that Arnaud, my French husband, loves the most when it comes to desserts, it’s a chocolate and pear tart. It also just so happens to be one of my least favourite desserts to make and to eat if I’m being entirely honest. This is mainly due to the fact that I’ve never been able to master the texture of the filling. For me, I find my attempts to be grainy and dense. I wanted to create a recipe that has the flavour profile that Arnaud loves, with a construction that doesn't drive me up the wall.
Currently as I'm writing this it just so happens to be the day after Bastille day. I had thought to celebrate the day with said husband by serving up a twist on his favourite, and utterly beloved “pear tart” until he decided to go camping for the weekend without me.
Don’t despair at the fact he’s left me alone - I’m certainly not. After growing up in a place that for 80% of the time is as dusty, dry and remote as a camel’s armpit. The thought of spending a weekend sleeping in a swag in the middle of nowhere, on rocky ground that’s bound to conveniently house the second largest colony of meat ants, just doesn't entirely fill me with the childlike wonder that it seems to for Arnaud.
Unfortunately for him, the pears that I had bought 2 weeks ago on our last trip into our local town didn't look to be too optimistic on the fact that they had to hold out another 3 days for his return. So I did what I had to do and proceeded with the culinary extravaganza that those pears were born to fulfil - Sorry Hubby!
I’m embarressed to say that between Netflix, napping and copious loads of washing - as one does when one gets a weekend freely for themselves - I completely forgot about Bastille day entirely before a ding on my phone from a dear friend sporting a blue, white and red wig reminded me that it was indeed the 14th of July.
Whoopsie daisies…
So - “Joyeux quatorze juillet! Happy July 14th”
Albeit a day late and currently still down a French husband. I like to think that when he gets home these little poached pear lava cakes will be a nice surprise. And sweet enough to help ease the throbbing of those blasted meat ant bites..
Poached Pear Lava Cakes
Ingredients
- 6 firm pears - I used Beurre Bosc
- 3 cups water
- 1 cup granulated sugar
- 2 small cinnamon sticks
- 2 tsp vanilla extract
- 150g of 40% dark chocolate - chopped
- 120g unsalted butter
- 4 large eggs
- 150g caster sugar
- 50g all purpose flour - sifted
- 1tsp vanilla extract
- Whipped cream, or ice cream - to serve
Instructions
- Wash and peel pears. Use a melon baller or apple corer to carefully remove the seeds from the bottom of each pear. Flatten the bottoms by slicing off a small amount from the bottom of the pear so that they are able to stand up.
- Place pears into a large saucepan. In a large jug, place the water, sugar, vanilla and cinnamon - stir well before pouring over the pears.
- Allow to come to a simmer over medium-low heat and cook pears for 20-30 minutes. The pears need to be tender but don't fall apart when handled. Once the pears are cooked, remove from the liquid and place on a large plate to cool completely.
- Continue to simmer the poaching liquid for a further 20 minutes or until it is thick and syrupy. Strain, discard the cinnamon and allow the syrup to cool while you prepare the lava cakes.
- Line with butter and flour the inside of 6 x 200ml capacity ramekins - lightly tap out excess flour from each ramekin before setting aside.
- In medium bowl over a small saucepan of simmering water, gently heat together the chocolate and butter until well combine. Set aside.
- In a larger bowl, mix together the eggs and sugar until foamy and uniform. To this add the chocolate mixture and stir through. Add vanilla and flour and fold through until the batter is even, shiny and thick. Allow mixture to rest for an hour - or overnight in cool room temperature before distributing into moulds.
- Preheat oven to 200°C.
- Pour batter evenly into ramekins and place onto a baking tray. Bake in preheated oven for 10-12 minutes or until the edges are cooked and the centers still have a slight wobble. Cooking one ramekin individually to start will help gauge cooking time for the difference in ramekin and oven types.
- Remove from oven, allow to cool for 5 minutes before running a knife carefully around the edge of the cake. Invert onto a plate – ensuring to use an oven mitt – and continue with remaining cakes.
- To serve - carefully place a pear atop each lava cake and drizzle a generous amount of reserved syrup across the top. Spoon a dollop of cream or vanilla ice cream on the side and enjoy the spectacle that is opening up a gorgeous, gooey lava cake.