Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (187g)
- Sugar: 1 1/2 cups (300g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Cocoa powder: 1/2 cup (60g)
- Dark chocolate chips: 1 cup (200g)
- Pears: 4, sliced
- Heavy cream: 1 cup (240ml)
- Butter: 1 stick (113g), softened
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
30 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple to Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, cream together butter and chocolate chips. Beat in pears, heavy cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each muffin liner about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per serving (1 cake):
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Rich and flavorful dark chocolate base
- Sweet and juicy pear filling
- Moist and fluffy texture
- Heart-shaped for a romantic touch
User Comments:
- "These cakes were absolutely delicious! The dark chocolate and pear flavors were perfectly balanced."
- "I love the heart shape. They're so cute and perfect for Valentine's Day."
- "The cakes were easy to make and turned out so perfect."
- "My guests couldn't stop raving about how good they tasted."
- "I highly recommend these cakes for any special occasion."
Special Precautions and Tips:
- For a richer flavor, use dark chocolate with at least 70% cocoa solids.
- Do not overmix the batter, as this can result in tough cakes.
- For a vegan version, replace the butter with vegan butter and the heavy cream with plant-based milk.
