Gluten Free Chocolate Almond Pear Cake
A French inspired almond-based chocolate cake with a soft crumb and a topping of gently baked pear slices.
Servings: 12
Equipment
- 10" springform pan or tart pan with removable bottom.
Ingredients
- 7 oz semisweet chocolate, or about 1 1/4 cup
- 2/3 cup salted butter, or about 11 Tbsp
- 4 large eggs, separated
- 1 tbsp unsweetened cocoa powder
- 1 cup almond flour
- 1 tsp almond extract
- 1/2 cup sugar
- 3 pears, ripe, but firm
Instructions
- Grease and flour a 10-inch springform pan or tart pan with a removeable bottom. Preheat oven to 350°F
- Put the chocolate and butter in a microwave safe bowl and microwave for one minute. Stir to melt everything together. If necessary microwave another 10-15 seconds to finish melting. Do not over heat.
- Add the egg yolks one at a time, while stirring vigorously to break each one up.. Stir in cocoa powder, almond flour, and almond extract.
- Whip the egg whites with a mixer until foamy, then gradually add the sugar and continue whipping until soft peaks form. Gently fold the chocolate mixture into the egg whites, until no white streaks remain..
- Turn the batter into your prepared pan and spread out gently.
- Peel the pears and slice 2 'cheeks' off each one, then thinly slice (but keep them together). Arrange each cheek on the cake batter in a ring. No need to press down.
- Bake for 35-40 minutes. The top will be matte and the center may feel a bit wobbly. This cake is like a soufflé or brownie and normal methods of determining doneness do not work. If you do use a toothpick, expect very moist crumbs.
- Let cool before carefully removing the sides of the pan. You may want to loosen any stuck edges with a thin offset spatula first. Note the cake will puff up in the oven and sink down slightly as it cools, this is normal.
- Store the cake at room temp or in the fridge. Consume within 3-4 days. I don't recommend freezing.
Notes
*recipe lightly adapted from Home Cooking Adventure
Nutrition
Serving: 1 slice · Calories: 322 kcal · Carbohydrates: 26 g · Protein: 5 g · Fat: 23 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.4 g · Cholesterol: 90 mg · Sodium: 107 mg · Potassium: 178 mg · Fiber: 4 g · Sugar: 19 g · Vitamin A: 425 IU · Vitamin C: 2 mg · Calcium: 47 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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