Gluten Free Pear and Chocolate Cake
It’s the ground almonds that make this dessert so moist.
PREP 45 MINS, COOK 1 HOUR
4 ripe pears
1tbsp lemon juice
100g (4oz) butter, plus extra for greasing
110g (4oz) caster sugar, plus extra for the tin
110g (4oz) gluten-free dark chocolate, chopped
3 large eggs, separated
100g (4oz) ground almonds
2tbsp apricot glaze or sieved apricot jam
Icing sugar (for dusting)
You will also need a 23cm (9in) deep, fluted flan tin, and baking parchment
- To prepare the pears, peel them with a vegetable peeler then halve them. Use a teaspoon, to scoop out the pips in the centre, and pour the lemon juice over them. Set aside.
- Heat the oven to 180C, 160C fan, 350F, gas 4. Grease the flan tin with butter and put a disc of baking parchment in to the base. Spoon in a little sugar and use it to coat the inside of the tin, then tip out the excess. Melt the butter and chocolate together in a bowl set over a pan of hot water, or in a microwave over. Leave it to cool slightly, but don’t allow it to reset.
- Whisk together the egg yolks and sugar until the mixture is thick and creamy, and a trail can be seen in the mix when the whisk is lifted up. This is easiest done using a tabletop mixer, as it can take 5 to 10 minutes, so it’s a long time to be holding a hand-held whisk.
- Fold the melted chocolate mixture and the ground almonds into the whisked egg-yolk mixture. In a separate bowl, whisk the egg whites until they’re stiff. Fold 2tbsp of the egg whites into the chocolate mixture, to loosen it.
- Pour the chocolate mixtures into the bowl with the egg whites; pour it to one side of the egg whites rather than in the centre, to avoid knocking out too much of the air from the egg whites.
- Fold both mixtures together, using a large metal spoon, or a spatula, taking care not to overwork it. Pour the mixture into the tin; hold the bowl just above the tin while pouring – again, so that the air isn’t lost from the mixture.
- Arrange the pear halves on top, cut-side down. Bake the cake in the centre of the over for 45 minutes to 1 hour, or until it’s set in the centre and the mixture doesn’t wobble. Leave the cake to cool in the tin for a few minutes before transferring it to a wire rack. While the cake is still hot, warm the apricot glaze or jam and brush it over the top. Dredge the cake with icing sugar just before serving. It may be served warm or at room temperature.
This recipe was taken from the brand new Feel Good Food, Eating Smart which is full of gluten free and other special diet recipes for you to enjoy. Eating Smart is available in Tesco stores as well as through Woman and Home.