Chocolate & Pear Fondant GF
Today is a really Special Day at bon COOK™ as we Celebrate the Birthday of our Fierce and Inspirational Leader, Mrs. Cindy Juncaj.
You will ask me, which Company Employee Celebrates the Birthday of their CEO? Well, it is really all of us at Bon COOK™, and the reason why, is because we are looked after like family. And it makes a world difference.
I have recently uploaded a new YouTube Video on why you should join My Team and Join Bon COOK™. So if you have 8 minutes to spare it tells you exactly what kind of Company we are ; and why you should make this gift for yourself. Check it out right HERE!
I asked my Friend Elodie (@elo_cooking42) who is one of the kindest person I know for her Favorite Gluten Free Recipe. And I am so glad she shared this recipe with me, because it is incredible! Of course, you will find Elo’s recipe over HERE!
This Cake is for you Cindy & Joyeux Anniversaire xo
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Chocolate and Pear Fondant GF
Equipment
Ingredients
CHOCOLATE PEAR FONDANT
- 5 oz (140 g) dark chocolate chips
- 1 tsp (4 g) coconut oil
- 4 oz (115 g) vanilla yogurt (Used Noosa)
- 5 oz (140 g) Unsweetened Apple Sauce
- 2 eggs
- 2 tbsp (25 g) sugar
- 2 oz (55 g) corn starch
- 2 oz (55 g) rice flour
- 8 oz (225 g) Pears (Diced in 100% Juice Cups)
CHOCOLATE GANACHE
- 2 oz (60 g) dark chocolate chips
- 1/4 cup (60 g) heavy whipping cream
Instructions
- Preheat oven to 350F/180C.
- Place the dark chocolate chips and coconut oil in a microwavable bowl. Heat for 30 seconds at a time. Once out of the microwave, mix until smooth with your Mini Whisk. Set aside.
- In a mixing bowl, whisk together the Vanilla Yogurt, Unsweetened Apple Sauce, Sugar, Eggs and cooled down melted Chocolate.
- Then, incorporate the Corn Starch and Rice Flour.
- Fold your diced Pears (Without the juice).
- Place your Tender Heart Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Pour your Batter into your Flexipan®.
- Bake for 43 minutes at 350F/180C (Every oven heats differently, monitor your Cake from 35min). It is ready when the toothpick inserted comes out clean but almost set in the center.
- Once your Chocolate and Pear Fondant is out of the oven, let it cool down for about 20 minutes, then double flip it onto your service plate.
CHOCOLATE GANACHE
- While your Cake is cooling down, prepare the Chocolate Ganache.
- Pour the Heavy Whipping Cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Pour over cake. And once the Ganache has harden, grate some Chocolate on top. Enjoy at room temperature & Bon Appétit.
- N.B. Over a day, keep it covered and refrigerate. Take it out 30 minutes prior enjoying.
Video
Special Notes
Nutrition
