Ingredients

• 125g/4½oz dark chocolate
• 125g/4½oz unsalted butter
• plus extra for greasing
• 65g/2¼oz caster sugar
• 3 whole free-range eggs
• 3 free-range egg yolks
• 100g/3½oz plain flour
• plus extra for flouring
• large knob of butter
• 2 firm pears
• peeled
• cored and halved lengthways
• 75g/2½oz caster sugar
• 350ml/12¼fl oz double cream
• whipped until soft peaks form when the whisk is removed
• 100g/3½oz caster sugar
• 1 vanilla pod
• seeds only
• 50ml/1¾fl oz calvados

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chocolate fondant
• grease four dariole moulds with butter
• lightly dust each with flour and place on a baking tray.
• Place the dark chocolate and butter in a large bowl over a pan of simmering water (do not allow the water to touch the bottom of the bowl). Leave for about five minutes
• or until the chocolate and butter have melted and then stir together. Leave to cool for a few minutes.
• Carefully stir in the sugar then add the eggs one at a time
• stirring well between each addition. Mix well and then gently fold in the flour.
• Divide the mixture equally among the moulds. Place in the preheated oven and cook for 8-10 minutes. Remove from the oven and leave to cool for 2-3 minutes. While the fondant is in the oven
• make the caramelised pears.
• For the caramelised pears
• heat the butter in a pan until beginning to bubble. Add the pears and fry
• stirring regularly until tender (about five minutes).
• Add the sugar and cook until the sugar has browned. Turn the pears in the sugar and butter until fully coated. Set aside.
• For the calvados and vanilla cream
• carefully fold together the cream
• sugar
• vanilla seeds and calvados in a bowl
• making sure the sugar is well incorporated.
• To serve
• turn each fondant out into the centre of one of four plates - the outside should have formed a light crust around the warm and moist centre. Top with a spoonful of the calvados and vanilla cream and serve the pears on the side.