I made eight little, 2-inch-long hearts using one of those silicone molds, and presented them as dessert following a candlelit supper.
| Prep Time: | 15 mins |
| Cook Time: | 11 mins |
| Additional Time: | 30 mins |
| Total Time: | 56 mins |
| Servings: | 8 |
| Yield: | 8 heart-shaped cakes |
Ingredients
- 3 ½ ounces dark chocolate (70% cocoa), chopped
- ½ cup white sugar
- ¼ cup unsalted butter, softened
- ½ cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 egg
- 1 teaspoon baking powder
- 1 ripe pear – peeled, cored, and chopped
- ½ cup slivered almonds
Instructions
- 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.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 72 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |