I used one of those silicone molds with 8 small heart shapes (hearts are about 2 inches long) and served the hearts as dessert after a romantic dinner.

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Recipe Summary

prep:
15 mins
cook:
11 mins
additional:
30 mins
total:
56 mins
Servings:
8
Yield:
8 heart-shaped cakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Place an 8-cavity heart silicone mold onto a baking sheet.

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  • Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool for 2 minutes.

  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add melted chocolate, 1/2 cup plus 1 tablespoon flour, egg, and baking powder and mix in. Fold in pear and almonds into batter. Spoon batter into the prepared heart-shaped molds.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Cool completely, about 30 minutes, then unmold.

Nutrition Facts

268 calories; protein 4.2g; carbohydrates 31g; fat 14.8g; cholesterol 38.5mg; sodium 71.7mg. Full Nutrition
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