Chocolate Mug Cake with Pear

Ingredients

• 300 g pears
• 90 g whole cane sugar
• 70 g butter
• 40 g chopped hazelnuts
• 30 g whole wheat flour
• 100 g dark chocolate couverture (at least 70% cocoa content)
• 2 Eggs
• 1 tbsp cocoa powder

Instructions

1. 1.

   Wash, peel, and core the pears; dice the flesh into small cubes. Place in a pot with about 50 ml water and 2 tbsp sugar, simmer gently for about 5 minutes until the pears are soft. Remove from heat and let cool.

2. 2.

   Melt 1 tsp butter in a small pan, add the nuts, and dust with 1 tsp sugar. Caramelize for 2–3 minutes, then remove and allow to cool on a plate.

3. 3.

   Butter the inside of four espresso mugs with 1 tsp butter and dust with 10 g flour.

4. 4.

   Coarsely chop the chocolate and melt it over a double boiler in a bowl; let it cool slightly. Stir in the remaining butter so both are about the same temperature. Whisk the eggs with the remaining sugar until creamy, then fold in the chocolate butter mixture. Dust with the rest of the flour and cocoa powder and mix into the batter.

5. 5.

   Fill the mugs with the batter and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes. Serve the chocolate mug cakes together with pears and nut brittle.