Fondant Aux Poires Et Au Gingembre (Choc Ginger Pea

Name: Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsweetened cocoa powder; ½ cup sugar; 2 eggs; 4 ounces butter (room temp); ¾ 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

Servings: persons

1
Preheat oven to 350.
2
Butter baking dish (I used a 10-inch springform pan).
3
Peel pears.
4
Cut into thick slices.
5
Place slices, going from center to the edges, on bottom of baking dish.
6
It should look like a multi-tipped star.
7
Combine the flour, yeast, ginger & cocoa powder.
8
Stir.
9
In another bowl, mix the butter & sugar until smooth.
10
Stir in both eggs, one at a time then slowly add flour mixture.
11
Stir to combine.
12
Pour batter into baking dish over pears.
13
Bake for 30 minutes or until the blade of a knife inserted in the center of the fondant comes out clean.
14
Turn off the oven but leave fondant inside, with oven door open, for 10 minutes.
15
Sprinkle with powdered sugar & serve slightly warm or cold.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsweetened cocoa powder, ½ cup sugar, 2 eggs, 4 ounces butter (room temp), and more.

Yes, Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions