• 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.