Pear and Chocolate Ice Box Flan Cake

Fix.and.Freeze.Foods's picture

Dec. 29, 2011


White rum 1 Tablespoon
Chocolate spread 8 Ounce (1 bought carton)
Double cream 3 Ounce (1/8th pint, 1/2 of 6
Softened unsalted butter 4 Ounce
Canned pear halves in light syrup 15 Ounce , drained (1 can)
Chopped mixed nuts 1 Ounce



1. Drain the pear halves and cut them in to half horizontally


2. Prepare the flan cases by placing them on a plate and sprinkle the cases with the rum.

3. In a basin, pour out half of the chocolate spread.

4. In another basin, whip the cream till it is stiff and then add 1/2 the butter to the chocolate and whip again till stiff and smooth.

5. Mix all three mixtures together to form a smooth and well blended mixture.

6. Pour this into the centre of the flan case and sprinkle with the nuts.

7. Place the pear halves in a flat layer on the chocolate mixture.

8. In a small basin, mix the 4 oz chocolate spread and 2 oz butter to form a uniform mixture with the rest of the nuts to make a uniform mixture.

9. Fill the second flan case with this mixture, using some in a thin layer on the rim. Invert the second case on top of the first case covering the pears completely and set aside to chill.


10. Serve chilled or pack the cake in polyethylene for later use.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 745Calories from Fat 534

 % Daily Value*

Total Fat 59 g90.8%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 33 mg1.38%

Total Carbohydrates 46 g15.3%

Dietary Fiber 2 g8%

Sugars 42 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet