Flourless Chocolate & Pear Cake
This divine gluten-free pear and chocolate cake is as decadent as it is delicious. A rich chocolate and hazelnut base is topped with sweet, juicy pears, creating a perfect balance of flavors and textures. The cake is simple to make yet impressive enough to serve at any special occasion. Dust with icing sugar and enjoy a slice with a dollop of creamy crème fraîche for a truly indulgent treat.
— Constant Cookbook
Ingredients
- 85g butter , plus 1 tbsp extra for tin
- 85g golden caster sugar , plus extra for tin
- 85g gluten-free dark chocolate , broken into pieces
- 1 tbsp brandy
- 3 eggs , separated
- 85g hazelnuts , toasted and ground in a food processor
- 4 very ripe pears , peeled, halved and cored
- icing sugar , for dusting
Instructions
- Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
- Heat oven to 180C/fan 160C/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
- In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 334 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 28 grams sugar
- Protein Content: 5 grams protein
- Sodium Content: 0.28 milligram of sodium
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