This gorgeous and moist flourless chocolate pear cake is not only surprisingly easy to make, but it’s also gluten-free. Every slice has some rich yet light flourless chocolate sponge and soft poached pears.
2cupswater (just enough to cover the pears)(500ml)
3slicesfresh ginger, from a thumb size piece
FOR THE CAKE
½cup white granulated sugar(100g / 3.5oz)
½cup dark brown sugar(100g / 3.5oz)
226 g unsalted butter, softened(2 sticks / 1 cup / 8oz)
4 largeeggs, separated, room temperature
1 teaspoon vanilla extract
50 g dark chocolate (70%), melted(¼ cup / 1.8oz)
240 g almond meal (ground almonds/almond flour)(8.5oz)
½cup unsweetened cocoa (plus extra for dusting)
3teaspoonsground ginger (optional)
1 teaspoon baking powder
¼teaspoonsalt
icing sugar (powdered sugar), for dusting
FOR THE CHOCOLATE GINGER SAUCE
1teaspoonunsweetened cocoa powder
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch round springform tin
A handheld beater or stand mixer
A silicone spatula so nothing gets left behind.
Instructions
TO PREP THE PEARS:Peel and halve the pears. Carefully cut out the core.
Place the water, sugar and ginger in a saucepan and bring to a simmer over medium heat. Add the pears and poach for 10 minutes. Remove the pears, but retain the syrup for later. Drain the pears on paper towel while you prepare the cake.
FOR THE CAKE:Preheat oven to 180C (160C fan) / 350F. Grease and line an 8 inch round springform pan with baking paper.
Wet ingredients: In a large bowl with electric mixer or the bowl of a stand mixer using the paddle attachment, beat the butter and sugar together until light and creamy, then add the vanilla and the yolks, one at time until fully combined and the mixture looks fluffy.
Add the melted chocolate and mix through.
Dry ingredients: Mix the almond meal, cocoa, ground ginger, baking powder and salt together in a separate bowl. With the beater on low, slowly pour it into the wet ingredients until combined.
In a clean bowl, whisk the egg whites until soft peak stage. Add ⅓ of the egg whites to the batter and mix through. Add the last ⅔ in 2 parts but just fold through in gentle, measured folds until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.
Arrange the pears in the bottom of the cake tin, flat side down. Pour over and gently level out the chocolate cake batter.
Bake in your preheated oven for 50 - 55 minutes until the top looks dry and a toothpick comes out with just a moist crumb or two.
Allow to cool for half an hour before removing the springform tin. Flip up the right way onto a wire rack so the pears are on top and allow to cool completely.
FOR THE CHOCOLATE GINGER SAUCE:Return the leftover syrup to a saucepan over low heat. Bring it to a simmer and let it bubble away, swirling the pan every so often, until it has reduced by at least two thirds. It should be thick and syrupy and there should be around ¼ cup of it.
Add the cocoa and stir over the heat for 30 seconds longer then transfer to a pouring jug.
Dust the cake with icing sugar, then serve up with the syrup on the side.
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.