Little Chocolate Heart Cakes with Pears
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"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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Ingredients56 m servings 267 cals
Original recipe yields 8 servings (8 heart-shaped cakes)
- Preheat oven to 375 degrees F (190 degrees C). Place an 8-cavity heart silicone mold onto a baking sheet.
- 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.
Per Serving: 267 calories; 14.8 g fat; 31 g carbohydrates; 4.2 g protein; 39 mg cholesterol; 72 mg sodium. Full nutrition