• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
• Preheat oven to 325F/165C.

CHOCOLATE FONDANT WITH PEARS

• Pour your milk into a medium saucepan. Add the dark chocolate and butter. Heat on medium low until the butter is almost melted. Remove from heat and whisk until combined. Set aside to cool down.
  
• Separate egg yolks from egg whites in two mixing bowls.
• In the first mixing bowl, whisk together the egg yolks and vanilla bean paste with the sugar. Fold the cooled melted chocolate preparation and all-purpose flour.
  
• In the second mixing bowl, whip the egg whites until almost stiff peaks. Then, using a spatula carefully fold it into your first preparation.
  
• Pour your Batter into your Flexipan®.
  
• Peel and remove the core of your pears. Slice them into quarters, then arrange them on top of your cake.

BAKE!

• Bake for 45 minutes at 325F/165C. (Every oven heats differently, monitor your chocolate cake from 42min). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Chocolate Mousse Cake with Pears is out of the oven, let it cool down for about 30 minutes, then unfold it onto your service plate. Enjoy & Bon Appétit.
• N.B. This cake is much better enjoyed cold: Refrigerate it for a couple of hours!