RECIPE ALERT: Chocolate Truffle Cakes with Flambeed Pears

Truffle Cakes
3/4 cup all-purpose flour
1 cup unsweetened cocoa powder
Pinch salt
3 large eggs
1 1/2 cups plus 3 Tbsp sugar
1/2 tsp vanilla extract
1 1/2 cups butter, melted
6 oz. semi-sweet chocolate, chopped
Powdered sugar for dusting

Preheat oven to 350°. 

Whisk together the flour, cocoa powder and salt together in a small mixing bowl. 

In a medium mixing bowl or bowl of a stand mixer, beat the eggs and sugar until smooth and pale, about 3 minutes. Add the vanilla.

Gently fold in one third of the dry mix, then one third of the melted butter. Continue alternating the remaining dry mix and butter until thoroughly combined. Add the chopped chocolate.

Generously grease a mini muffin tin tray. Fill each cup about 2/3 full with batter. Place in the oven and cook until the cakes are firm to the touch and a toothpick, inserted in the center, comes out clean. Remove and let cool.

To serve, invert on to a tray and dust with powdered sugar.

Makes 12 to 18, depending on the size of the mini muffin tins.

Flambéed Pears
2 unripe pears
1/4 cup sugar
4 Tbsp butter, cut in cubes butter
1/2 cup brown sugar
pinch cinnamon
1/4 cup Calvados

Peel, split, core and slice the pears. Place in a medium pot with the sugar and cover with water. Bring to a boil, reduce to a simmer, cover and cook until the pears are tender, about 10-15 minutes. Remove with a slotted spoon and let cool.  Slice ¼ inch thick

Heat skillet over medium-high heat. When hot, add the butter and brown sugar and cinnamon. Stir together until the mixture begins to bubble. Add the pears and bring to heat again. When bubbling, remove skillet from heat and add the Calvados. Place back on stove and ignite the alcohol. Shake the pan continuously until the flames burn out and the sauce comes together and thickens. Spoon the pears and sauce over chocolate cakes. Serve immediately. Serves 4.