Pear and almond mud cakes
Pear and almond mud cakes are rich, moist desserts with a nutty twist. Perfect for afternoon tea, celebrations, or as a sweet finish to any meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Cake ring
- Dariole mold
- Sifter
- Double boiler
- Saucepan
- Skillet
- Plate
- Parchment paper
- Baking sheet
- Whisk
- Mixing bowl
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Stove
- Oven
Ingredients
- 175 gm dark chocolate (70% cocoa solids), coarsely chopped
- 75 gm unsalted butter, coarsely chopped
- 50 ml brandy
- 75 gm caster sugar
- 2 eggs, separated
- 25 gm self-raising flour
- 20 gm Dutch-process cocoa
- 70 gm glacé pears, finely chopped
- 50 gm roasted almonds, coarsely chopped
- To serve: crème fraîche
- Glazed pears
- 250 gm raw caster sugar
- 250 ml dessert wine
- 1 vanilla bean, split and seeds scraped
- 3 corella pears, halved, cores removed with a melon baller
- 100 ml pouring cream
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