Chocolate and Pear Fondant GF

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.

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.