Make Ahead


January  5, 2019
0 Ratings
Photo by Sara Kidd
  • Prep time 1 hour
  • Cook time 2 hours
  • Serves 9
Author Notes

This is the recipe you wanna make when you have something to prove. Not only is it #vegan and gluten free, and the cups are edible, it even has a gooey #chocolate sauce centre. It does take some time to whip this one up BUT HOLD ON, it’s pretty easy. You can even make it without the chocolate cups and just make the mud cake and poached pear. So get cracking! This is a fun one.
*** This recipe was featured in the December issue of The Australian Vegan Mag —Sara Kidd

What You'll Need
  • 9 pieces small ripe pears pealed with steams attached

  • 1 liter ginger beer
  • 1 tablespoon crushed cardamon pods

  • 60 grams grated ginger
  • 4 pieces cinnamon sticks
  • 1 tablespoon vanilla bean paste

  • 1 piece average lemon cut in half
  • 1/2 cup buckwheat flour

  • 1/4 cup walnut meal (you can create this in the food processor)
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 60 grams vegetable shortening 

  • 1 cup soy milk mixed with 1 tbs white vinegar

  • 1/2 cup cocoa powder
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon instant coffee
  • 1/2 tablespoon molasses
  • 1/3 cup boiling water
  • 60 grams melted dark chocolate
  • 1/2 cup thick coconut cream

  • 1/2 teaspoon vanilla bean paste
  • Pinch sea salt
  • 375 grams good quality dark chocolate
  • 1 teaspoon lemon essence
  • Vegan gold dust
  1. || LET’S POACH PEAR ||
  2. Place all ingredients in a large pot and bring to boil on the stove

  3. Turn down heat to a simmer and cook for 1 to 1 1/2 hours, keep on eye on the pears and gently turn them over once the liquid levels become low
  4. Once pears are soft remove and let drain. Leave the liquid in the pot
  5. Turn up heat slight and allow remaining liquid to bubble and become a runny toffee like liquid

  6. Remove from heat and drain, then coat pears in remaining liquid and let them drain again, set aside
  7. || 

  8. Preheat conventional oven 165°C/329F

  9. Grease a small muffin tin with 9-12 holes 

  10. Melt shortening in small pot on stove, then take off heat

  11. In a blender add shortening + coffee + cocoa + molasses + vanilla + milk/vinegar mix, blend together on low until completely combined and smooth

  12. In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt + cinnamon and stir until evenly mixed

  13. Add liquid from blender to this bowl and mix on very low speed till combined

  14. Slowly trickle in boiling water along the side of the bowl while still mixing on very low speed

  15. Once water is mixed, scrape down the sides, mix again on low for a few seconds

  16. Pour into muffin cups filling only half way, bake 20 -25 mins, check with a toothpick through centre, if it comes out almost clean it's ready but be careful not to over bake, even if you slightly under bake it’s better for gluten-free baking

  17. Cool in tin for 20 minutes, then flip on cake rake and let completely cool
  19. Melt chocolate (don’t heat above 32C/89F)

  20. Pour coconut cream into a bowl and then pour chocolate and vanilla into cream and stir until combined, add salt to taste and set aside
  21. || LET’S MAKE CHOCOLATE CUPS! || (Optional) 

  22. To make cups, use a chocolate ball mould 30x18cm, and a small circle mould for the base approx 4.5cm wide - large button moulds are great for this

  23. Temper chocolate and pour into 9 moulds, saving a small amount of chocolate for later and let set

  24. Once it’s set remove from mould by gently tapping on bench, they should fall out of the mould, if the edges of the chocolate are rigid, heat a fry pan and gently push a edges of the cup onto the heated surface and instantly remove. This should flatten the surface.
  25. Melt a tiny bit of chocolate and glue the half balls to the buttons to create a cup

  26. Mix a tiny amount of gold dust with a tiny amount of lemon essence to make a paint
  27. Brush cups with paint and set a side 

  29. Trim the lids off the top of the cakes and set aside, cut them in one clean piece and keep

  30. Carve a small amount of cake out of the middle of the bottom pieces to create a well

  31. Pour a small amount of sauce into the bottom of the cups

  32. Press cake into cups to make sure they fit and trim if needed

  33. Pour sauce into the well and then cover with the lids and very gently push down into cups as far as they will go

  34. Place a pear on top of each cup and serve

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