Spiced Pear & Rum Chocolate Cakes


For the chocolate muffins:

80g milk chocolate, chopped ( high percentage is best for this recipe, 40% and over )

60g dark 70% chocolate, chopped ( Costa Rican )

110g unsalted butter

90g soft brown sugar

160g almond

5 tbsp rum

1tsp baking powder

1 medium pear


For cardamon sugar:

1tsp sugar

1/2tsp cinnamon

1/4 tsp cardamon

1tsp butter, melted



Pre-heat the oven to 180°, line 12 muffin tin with muffin cases or butter the tin and dust with ground almond.

Melt butter, chocolate and sugar over very low heat. When the mixture is smooth, take of the heat and add egg yolks, mix them well until the mixture is smooth and glossy. Add almond, rum, and baking powder and mix in. With a hand mixer, whip egg whites till stiff and add 3 tablespoons to the chocolate batter, mix well, add half of the remaining egg whites, fold and repeat with the last part of the egg whites. Add about a spoon and a half to each muffin case. Slice pear finely and place a few slices on top of the muffin. For cardamon sugar, melt butter,  mix with sugar and spices and brush or pour over the pear.

Bake for about 15 minutes. 



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