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    You are in: Home / Recipes / Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake) Recipe
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    Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake)

    Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake). Photo by **Tinkerbell**

    1/2 Photos of Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    **Tinkerbell**'s Note:

    From, "An exquisite experience. Elegant, rich & it really melts in your mouth!" Posted for ZWT 5 & I made it for the first time after the event. The original recipe did not specify what size or shape baking dish to use so I have made changes below according to what I did when I tested it. It feels strange to leave a review on my own recipe (I don't usually post a recipe without having tried it first) but I want to be honest about this cake not really knocking our socks off. The actual making of the cake was very easy. I chose to use a 10 inch round springform pan hoping that it would be the best option for arranging the pears. I used 2 anjou pears & one from New Zealand, sliced into 3/4 inch slices, fresh ginger & it all baked up in 32 minutes. I thought the batter was thick & difficult to spread over the pear "star" without disturbing the arrangement so either double the batter or a smaller pan, maybe a pie plate (using less pears) would allow for a thicker cake instead of "a little cake with my pears". I really loved the combination of chocolate & ginger but felt the pears were overwhelming and not quite as sweet as we would normally like. We ate it both warm & cold but we still weren't sold on the pears. I may try a raspberry version with the cake & if I do I'll post it. If you try this recipe, please feel free to offer any constructive criticism & if you find a baking dish or technique that works I'm open to editing this again (giving credit where credit is due, of course). Thanks! *Tink

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    Units: US | Metric

    • 3 tablespoons unsweetened cocoa powder
    • 1/2 cup sugar
    • 2 eggs
    • 4 ounces butter (room temp)
    • 3/4 cup flour
    • 1 tablespoon yeast
    • 3 pears, ripened
    • 1 tablespoon gingerroot, shredded (or use ground ginger, adjust amount accordingly)
    • powdered sugar, to decorate
    • butter, for baking dish


    1. 1
      Preheat oven to 350°.
    2. 2
      Butter baking dish (I used a 10-inch springform pan).
    3. 3
      Peel pears. Cut into thick slices. Place slices, going from center to the edges, on bottom of baking dish. It should look like a multi-tipped star.
    4. 4
      Combine the flour, yeast, ginger & cocoa powder. Stir.
    5. 5
      In another bowl, mix the butter & sugar until smooth.
    6. 6
      Stir in both eggs, one at a time then slowly add flour mixture. Stir to combine.
    7. 7
      Pour batter into baking dish over pears.
    8. 8
      Bake for 30 minutes or until the blade of a knife inserted in the center of the fondant comes out clean.
    9. 9
      Turn off the oven but leave fondant inside, with oven door open, for 10 minutes.
    10. 10
      Sprinkle with powdered sugar & serve slightly warm or cold.

    Ratings & Reviews:


    Nutritional Facts for Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake)

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 342.4
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 10.4 g
    Cholesterol 111.1 mg
    Sodium 135.0 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 4.3 g
    Sugars 25.0 g
    Protein 5.5 g

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