Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake)
Ready In: 1 hr
Serves: 6-8
Ingredients
- 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
Directions
- Preheat oven to 350°.
- Butter baking dish (I used a 10-inch springform pan).
- 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.
- Combine the flour, yeast, ginger & cocoa powder. Stir.
- In another bowl, mix the butter & sugar until smooth.
- Stir in both eggs, one at a time then slowly add flour mixture. Stir to combine.
- Pour batter into baking dish over pears.
- Bake for 30 minutes or until the blade of a knife inserted in the center of the fondant comes out clean.
- Turn off the oven but leave fondant inside, with oven door open, for 10 minutes.
- Sprinkle with powdered sugar & serve slightly warm or cold.
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