GLUTEN FREE MUD CAKE CUPS with PEAR

Directions

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. || 

LETS BAKE GLUTEN FREE CAKE! ||
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
18. || LET’S MAKE CHOCOLATE SAUCE!
 ||
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 


28. || HOW TO ASSEMBLE YOUR CUPS
 ||
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