A lovely and delicious upside-down cake made with gingerbread and pears is a fantastic combination of fruit and spice.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) container silken tofu
- ½ cup pumpkin puree
- ¼ cup applesauce
- ¼ cup cornstarch
- 2 eggs
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 drop orange food coloring (Optional)
- ¼ cup 70% to 80% dark chocolate, chopped
- 2 tablespoons heavy whipping cream
- 1 teaspoon honey
- 2 teaspoons butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
- Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.
- Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
- Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.
- If you used small ramekins instead of a tart pan, invert onto a serving platter after a few minutes.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 68 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |