Poire Belle Hélène Chocolate Cake

Daniel
Feb 12, 2022
3 min read

Updated: May 22

My favorite part of a full coarse meal is the dessert. If a restaurant fails at its dessert, then it fails as a whole. I mean, who doesn't love desserts? Do not trust anyone who doesn't; those are the real sociopaths. Lol. Just kidding. Anyway, this is the last dish I had served for a lunch event. Here's a snapshot.

A simple Poire Belle Hélène. I was wondering if I had done justice to the classic French dessert. I decided to research more online; actually, I am looking for other ways to incorporate the poached pear.

Then I stumbled upon Bruno Albouze's version. I was completely blown away and I immediately stormed into action and made this. The only problem with that is you cannot unmold the cake; you have to serve it as it is, on a serving plate, bowl or in ramekins.

So, I decided to serve it as a whole. You can make this version for Valentine's Day so that you can share this with your significant other. Or if you are like me, who doesn't like sharing food, you can serve these up on separate ramekins.

The best part is you can prep the poached pears in advance. During V Day, you just need to prepare the chocolate batter and bake. Anyway, all the detailed directions are down below. Give this recipe a go and surprise your beloved this V Day. Happy Valentine's Day!

Ingredients:

Inspired by Bruno Albouze

(Serve 8)

Poached Pears:
Water, 1.5 L
Light Muscovado Sugar, 100g
Granulated Sugar, 100g
Cinnamon Stick Preferably Hexa, 2
Star Anise, 4
Cloves, 2
Lemongrass White Part Only Smashed, 2
Grand Marnier / Cognac, 2 TBSP
Fresh Orange Zest, 1 Orange
Ginger Smashed, 1 Inch
Pears Preferably Conference Pears, 8
Lava Cake:
High Quality Dark Chocolate Preferably Valrhona or Callebaut, 150g
Unsalted Butter Softened, 113g
Sea Salt, Pinch
Grand Marnier / Cognac, 2 TBSP
Fresh Orange Zest, 1/2 Orange
Cayenne, Pinch
Eggs, 2
Demerara Sugar, 100g
Corn Flour, 50g
Garnishes:
High Quality Cocoa Powder Preferably Valrhona or Callebaut, For Dusting
Edible Gold Dust, For Dusting
Raw Cacao Nibs, For Garnishing
Fresh Mint, For Garnishing

Equipment:

Sauce Pot
Oven
Melon Baller
Double Boiler
Oven Proof Ramekins / Bowls / Plates / 3.5" Pastry Rings

Directions:

Poach the Pears
In a saucepan over medium heat, add water, sugar, cinnamon, star anise, cloves, lemongrass, liqueur, orange zest, and ginger.
Stir until sugar dissolves. Simmer on low for 30 minutes.
Peel pears and core bottoms using a melon baller or small knife.
Immediately place pears into the syrup to prevent oxidation.
Add just enough water to submerge pears, if needed.
Cover with a round cut of parchment paper.
Simmer gently on low for 30 minutes.
Let the pears chill in the syrup overnight, parchment paper intact.
Make the Lava Cake Batter
Preheat oven to 230°C (450°F).
Melt chocolate over a double boiler, then remove from heat and add butter. Stir until smooth.
Stir in salt, liqueur, orange zest, and cayenne. Set aside.
In another bowl, whisk egg and sugar until combined.
Whisk in ⅓ of the chocolate mixture to temper, then combine with the remaining chocolate.
Sift and fold in cornflour in two portions. Mix until smooth.
Prepare Molds
Grease ramekins or line pastry rings with parchment. Fill ¾ full with batter.
If using bowls, note that cakes cannot be unmolded after baking.
Initial Bake and Assembly
Bake for 8 minutes until edges are set and center is jiggly.
Drain pears from syrup (save syrup for tea).
Place one pear into each mold. Flatten pear bottoms if plating.
Bake an additional 5 minutes.
To Serve
Sprinkle cocoa powder and edible gold dust over the top.
Garnish with cacao nibs and mint.
Serve immediately while warm.