Chocolate and Pear Cake Updated Feb 2018. I’m slowly going through all my old recipes remaking and re shooting them. I have to say it’s turning out to be far more fun than I’d expected. Firstly because I love the fact that I can go back and make recipes from my own website, that may seem a bit odd but I always have a little giggle to myself when I log on to make my own recipes, it’s a bit surreal to me even now after nearly 3 years of blogging. Secondly I’m REALLY loving replacing the photo’s and seeing how far I’ve come. Now don’t get me wrong, I’ve still lots and lots to learn on that front but just for cringe-sakes I’m going to break the rules and show you a before and after…are you ready for this!
There’s quite a difference isn’t there, not even these are my best present day photo’s I got impatient and photoed them in fading light so they’re not as good as I’d like, but you have to agree, they’re an improvement. Oh and i know what you’re probably thinking, the new one sank…erm well yes, a wee bit but I have an electric oven now and to be fair I’m still learning where that’s concerned!
The best bit about this remake of one of my recipes is that I made it to share with two wonderful friends Emma and Mel who just spent the day with me, you may know them as Free From Farmhouse and Le Coin de Mel. The funny bit…we didn’t get to eat it. We talked and talked and laughed and shared our lives with one another whilst being entertained by two of the most darling little girls who got on so well playing together and my two furry puppy dog girls who quite frankly are spoilt rotten. When it was time to go I offered slices of cake to-go but the offer was turned down because I’d not photographed it yet…that is how you spot a food blogger at 20 paces; putting the blog before an empty tummy!
Original Post 2015: This Chocolate and Pear Cake 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 for pear cake 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 times you loose; on this occasion I came up with a winner!
Deliciously moist and torte-like in texture, this pear and chocolate cake is naturally gluten free due to the fact it contains no flour and with a dash of whisky it's a real treat for the tea table.
- 85 g butter or dairy free alternative
- 85 g caster sugar
- 85 g dark chocolate
- 1 tsp whisky brandy or rum are also delicious
- 3 eggs separated
- 85 g hazelnuts almonds work equally well
- 3 ripe pears peeled, halved and cored
- Toast the nuts under a grill until just brown - keep an eye on them, they burn really quickly
- Blitz the nuts in a food processor until they are finely chopped
- Melt the chocolate and butter in a bowl over hot water or in microwave
- Add the whisky to the chocolate, leave to cool.
- Whisk the sugar and egg yolks until thick and a pale creamy colour
- Fold the nuts and chocolate mixture into the eggs and sugar.
- Whisk the egg whites into soft peaks, add one wooden spoon of the white to the chocolate mixture and stir.
- Add the remaining egg whites and fold in.
- Add to a loose bottomed cake tin that has been lined and buttered
- Arrange the pears in a circle round-side up.
- Bake at Gas4 / 180C / 350F for 45mins
- Once cooked leave to cool for 5mins before taking out of tin to cool completely.
Don’t loose it, pin this delicious Chocolate and Pear Cake
I’ve shared my recipe with the following fabulous linkies but to see the Glutarama wall of favourite linkies click here