Warm Chocolate Cake with Red Wine Pear and Vanilla Ice Cream

Beat the eggs vigorously with the sugar until a white, frothy mixture forms. Melt the couverture with the butter and add it to the egg mixture, stirring well. Then carefully fold in the flour.

Then fill the mixture into large muffin molds and bake in the oven at 190 °C for about 8 minutes.

Caramelize the sugar in a pot, deglaze with red wine and port wine, and reduce with the spices by 1/3.