Chocolate Fondant, Caramelised Pears and Calvados and Vanilla Cream

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 125g/4½oz dark chocolate
• 125g/4½oz unsalted butter
• 65g/2¼oz caster sugar
• 3 whole free-range eggs
• 3 free-range egg yolks
• 100g/3½oz plain flour
• large knob of butter
• 2 firm pears
• 75g/2½oz caster sugar
• 350ml/12¼fl oz double cream
• 100g/3½oz caster sugar
• 1 vanilla pod
• 50ml/1¾fl oz calvados

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Butter four ramekins using the large knob of butter and dust them with a little of the flour, tapping out the excess.

2. Melt the dark chocolate and the 125g unsalted butter together in a bowl over a pan of barely simmering water, stirring until smooth. Set aside to cool slightly.

3. Whisk the whole eggs, egg yolks and 65g caster sugar until thick and pale, about 5 minutes. Fold in the melted chocolate mixture, then gently fold in the remaining flour.

4. Divide the batter among the ramekins and bake for 10 to 12 minutes, until the edges are set and the centres are just soft. The centre should reach 160°F (71°C).

5. Meanwhile, peel, halve and core the pears, then cut into thick slices. Melt the 75g caster sugar in a pan over medium heat until golden, add the pears and cook for 5 minutes, turning once.

6. Remove the pan from the heat, add half the calvados, then return to low heat and simmer for 1 minute until syrupy. Keep warm.

7. Split the vanilla pod and scrape the seeds into the double cream with the 100g caster sugar. Heat gently until just steaming, cool, then whisk to soft peaks and fold in the remaining calvados. Serve the fondants warm with the pears and vanilla cream.