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Parve
Medium
10 Servings
Allergens 
40 Minutes
Diets
Pears and chocolate are a winning combination. They taste even better with this almond-crumble topping.
1/2 cup margarine (use soy-free, if needed)
1 tablespoon water
1/2 cup sugar
1 tablespoon Gefen Cocoa Powder
1 cup Mishpacha Flour
1 teaspoon Haddar Baking Powder
3 eggs
1 large (29-ounce) can pears, drained
1/3 cup margarine (use soy-free, if needed)
1/2 cup sugar
3 tablespoons blanched, ground almonds
3 tablespoons Mishpacha Flour
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a muffin tin.
Place the margarine, water, sugar, and cocoa powder in a saucepan and heat until the mixture is completely dissolved. Let the mixture cool a bit and stir in the flour and baking powder. Beat eggs and fold them into the mixture. Spoon the batter into the greased tin, filling three-quarters of the way.
Cube the pears and sprinkle on top.
To prepare the topping, grate the margarine using the large-sized holes of a grater. Add remaining ingredients. Sprinkle the crumble mixture over the muffins.
Bake for 25 minutes. Cool well before removing from the pan.
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