Ingredients
Method
Par bake the puff pastry
- Preheat the oven to 375℉.
- Grease an 8 inch cast iron skillet with butter. Mold the puff pastry dough into the skillet with at lease an inch of overhang. You may need to roll out the dough more in order to make it fit depending on the brand you use. If you do, make sure your work surface is heavily floured to prevent the dough from sticking and tearing.
- Once fit into the skillet, lightly prick the bottom of the dough with a fork to create holes to release air. Line the pastry with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment, sprinkle the bottom with 2 Tablespoons of sugar, and bake for another 5-7 minutes or until the pastry starts to brown. If it has puffed up, poke it a little with your fork to release some air, and it should slowly deflate while we make the filling. Reduce the oven temperature to 350℉.
Make the filling
- In a large mixing bowl, whisk together the eggs and granulated sugar. Whisk in the cocoa powder. Next, whisk in the melted butter, bourbon, and vanilla. Finally, whisk in the chopped chocolate and crystalized ginger.
- Pour the mixture into the pastry crust and bake for 40-50 minutes or until set on the top and sides but still jiggly in the center. Let the cake cool for 15 minutes before serving. In the meantime, make the pears.
Make the pears
- In a large saucepan over medium heat, bring the maple syrup to a boil. Once boiling, add in the pears and stir to coat in the syrup. Reduce the temperature slightly and cover the pan with a lid. Cook covered for 10 minutes, stirring every 2 minutes or so to prevent burning. The syrup should caramelize and the pears will soften a little .
- To serve, cut the warm cake into slices and top with a scoop of vanilla ice cream, one or two pear slices, and a generous drizzle of the maple sauce. Leftovers last up to 5 days sealed in an airtight container in the refrigerator.