This was made yesterday on a completely impulsive need to have cake and tea, tea and cake … cake! I’m not even a lover of pears but there were 4 of them staring at me in the fruit bowl, on the edge of over ripeness. I knew it was only a matter of time before the fruit flies would come a-knocking so there was only one thing for it, bake them, even better, bake them gluten free, in fact no flour at all.

I’d had this recipe in my scrapbook for literally years now and although I didn’t have all the exact ingredients, I thought I’d give it a go (a disadvantage to impulsive baking – lack of specific ingredients, but don’t be shy, give it a try!) This recipe is an adaptation from a recipe I cut out from a Tesco magazine, some times you win some, some times you loose some; on this occasion I came up with a winner!

 

Print
Chocolate & Pear Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
Author: Glutarama
Ingredients
  • 85 g butter
  • 85 g caster sugar
  • 85 g dark chocolate
  • 1 tsp whisky brandy or rum - I used Jack Daniels
  • 3 eggs separated
  • 85 g hazelnuts
  • 3 ripe pears peeled, halved and cored
Instructions
  1. Toast the nuts under a grill until just brown - keep an eye on them, they burn really quickly
  2. Blitz the nuts in a food processor until they are finely chopped
  3. Melt the chocolate and butter in a bowl over hot water or in microwave
  4. Add the whisky to the chocolate, leave to cool.
  5. Whisk the sugar and egg yolks until thick and a pale creamy colour
  6. Fold the nuts and chocolate mixture into the eggs and sugar.
  7. Whisk the egg whites into soft peaks, add one wooden spoon of the white to the chocolate mixture and stir.
  8. Add the remaining egg whites and fold in.
  9. Add to a loose bottomed cake tin that has been lined and buttered
  10. Arrange the pears in a circle round-side up.
  11. Bake at Gas4 / 180C / 350F for 45mins
  12. Once cooked leave to cool for 5mins before taking out of tin to cool completely.