1 1/2 cups semisweet chocolate
1 cup unsalted butter
5 eggs
5 egg yolks
3/4 cup flour, sifted
2 tablespoons brandy

1 1/4 cups sugar
3/4 cup unsalted butter
3/4 cup all-purpose flour, sifted
3/4 cup corn syrup

2 pears
2 teaspoons granulated sugar
1/4 cup chocolate sauce, purchased, warmed
Vanilla bean ice cream, purchased
Mint leaves
1 tablespoon cocoa powder

Preheat oven to 300 F.

Grease ramekins or individual molds.

In a double boiler, melt chocolate and butter. Do not over heat. Remove from heat and let cool.

Using an electric mixer, whisk eggs and egg yolks until well mixed. Gently stir chocolate mixture into eggs.

Fold in sifted flour, then add brandy.

Pour into molds and bake for 22 minutes.

For the Brandy Snap, combine all ingredients and refrigerate for 1 hour. Roll out to 1/44nch flat on a sheet of parchment paper. Bake for about 30 minutes or until golden brown. While still warm, cut into 2-inch by 2-inch wide squares.

Peel and thinly slice pear, coat with sugar and roast in oven for 2 minutes.

Place individual warm cakes in the center of plates, coat with chocolate sauce, and top with Brandy Snap squares and roasted pear slices, fanned out. Garnish with a scoop of ice cream and mint leaf. Sprinkle with cocoa powder.

Serves 8.

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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