Pear and Chocolate Heart-Shaped Puddings with Amaretto Cream

• 100g dark chocolate, chopped
• 100g salted butter
• 3 eggs, beaten
• 130g soft brown sugar
• 40g cocoa powder
• ½ teaspoon ground ginger or vanilla
• 1 ripe pear, peeled, halved, and cut into slices
• 1 Tablespoon brown sugar
• For the Amaretto Cream:
• 150ml double cream, lightly whipped
• 2 Tablespoons amaretto liqueur
• 1 teaspoon icing sugar

Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.

Place the butter and chocolate in a small saucepan over very low heat and melt. Remove from the heat just before it has all melted, mix well and leave to cool.

Lightly butter two Le Creuset Heart-Shaped Ramekins. Whisk the sugar into the melted chocolate, then add the beaten eggs, mix in the cocoa powder, and ground ginger to create a smooth batter.

Divide the mixture between the two ramekins. Place pear slices in a fan shape on top of the chocolate mixture and sprinkle with brown sugar.

Place on a baking tray in the oven and bake for 40 minutes. Whisk together the double cream, amaretto, and icing sugar to form soft peaks.

Serve warm with a generous dollop of amaretto cream.