[button link=”https://www.youtube.com/watch?v=E8gmARGvPlI” color=”blue”]We are listening to: Wham! , Last Christmas[/button]
[button link=”https://www.youtube.com/watch?v=Q0d6R7hA3S8″ color=”blue”]or: Ruggiero dei timidi, Lo scorso Natale[/button]
It has been a while since our last post (sorry) but holidays have finally arrived, and together also some extra space for breathing and a bit of free time to all of us. So we are happy to be back right in time to wish you a merry Christmas.
We hope you can spend it together with the people you love, safely, at home, overwhelmed by that peculiar sense of belonging that magically sorrounds this occasion. It is the moment to cook, eat, sit, talk, catch up and therefore we couldn’t think about a better way to celebrate it rather than something so delicious as this chocolate and pear coulant.
Chocolate has something divine, as the etymology of its name reveals (Theobroma, food of gods, cacao) and in fact its capability to literally melt into the mouth has no equal. Pears are one of the fruits of this cold season, the queens of YIN, and give a pungent counterpoint to the sweet bitterness of cacao.
Get ready to dunk your spoon into this soft heart but, firends, be gentle: Christmas is coming, again.
Serves 6 -Easy– Prep time: 20 minutes + 1 hour to set and 20 mins to bake
You will need:
- 150g dark chocolate (min 60%)
- 85g unsalted butter
- 6 eggs
- 170g light brown sugar
- 85g white flour
- pinch of salt
- 2 pears
- Melt the chocolate and butter ‘au bain marie’;
- beat the eggs, add the molten butter and chocolate mix;
- mix together sugar, salt and flour, then add it to the rest of the batter;
- peel the pears, chop them and lay some pieces on the bottom of your ramekins or silicon molds, to fill a layer;
- add the mix on top of the pear, filling up the molds;
- let it rest for about one hour in the fridge;
- pre-heat the oven, and cook for 15-20 minutes at 180. They need to be firm on the outside but still soft inside.
- Serve immediately, also with a ball of ice cream.