Flourless chocolate & pear cake

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• Becky

  05 February 2009

  Becky rated this recipe

  

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• sweety

  14 February 2009

  sweety commented on this recipe

  I loved this! I made four little ones instead of one big cake and it worked beautifully. But I have to admit I ate all of them (they were so good and yummy and lovely and ..and..), not at once ofcourse, and I made new ones for dessert.

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• hayfaa

  26 February 2009

  hayfaa rated and commented on this recipe

  

  very nice indeed! :-) a magic cake without flour!

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• sweety

  28 February 2009

  sweety rated and commented on this recipe

  

  I tried this recipe and it was really yummy!! I made little ones instead of one big one and everyone liked it very much. I'll make this one for a friend as a thank you-gift.

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• Lina

  30 July 2009

  Lina rated and commented on this recipe

  

  Superb cake, an absolute staple in my collection of receipies. Also works really well if you leave out the pears (I adjust the quantaties by an extra 1/3) and make up some rasberry coulis to drizzle over...

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• mmmmmmmmlekker

  02 August 2009

  mmmmmmmmlekker rated and commented on this recipe

  

  I made this in small ramequins and they turned out great!! It's one of my favorite desserts and so easy to make and so light and incredibly tasty!! A big time favourite in my house!

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• Laura

  28 October 2009

  Laura commented on this recipe

  Hi, I want to make this as a birthday cake. Would it be possible to leave off the pears and decorate with chocolate cream and icing etc. I saw Lina's comment and was going to try that! Do you think it would works? Laura

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• jojo

  14 December 2009

  jojo commented on this recipe

  hi, is there anything i could use to substitute the brandy pls? perhaps orange juice? tnx. jojo

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• Margaret Mangion

  15 December 2009

  Margaret Mangion commented on this recipe

  Hi Barney, I would like to try this for Christmas lunch. I would like to prepare it the day before! would it still be nice and moist or would it become too moist? Do you recommend to wrap it in foil for freshness? Many thanks

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• Elles

  15 January 2010

  Elles rated this recipe

  

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• shellers

  24 February 2010

  shellers rated this recipe

  

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• Chaton

  29 May 2010

  Chaton commented on this recipe

  I have made this lots of times now and it's yummy!!! I have used whiskey instead of brandy and almonds instead of hazelnuts. Works very well with tinned pears too. I do have a problem with the pears sinking but I'm sure it's because my tin is not the exact size.

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• Chaton

  29 May 2010

  Chaton rated and commented on this recipe

  

  Sorry forgot to rate this!!

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• Mary

  01 June 2010

  Mary rated and commented on this recipe

  

  Fab!

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• Val

  19 June 2010

  Val commented on this recipe

  I haven't made this yet, but thinking about the lovely g/free Lemon Drizzle Cake here (made with mashed potato) I wonder if, for nut allergies, it would work by substituting polenta for the hazelnuts. I use polenta instead of ground almonds in aforementioned Lemon Drizzle and it works very well.

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• nerysflynn

  17 September 2010

  nerysflynn commented on this recipe

  how do you stop the pears sinking???!!!!! hehe XD

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• Donna

  13 October 2010

  Donna commented on this recipe

  Absoute must this cake is so easy and tasty.. served with ice cream you and/or your guests will be very impressed!!

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• Ros

  14 October 2010

  Ros commented on this recipe

  Hope this can be made with Pure sunflower spread instead of butter as I have wheat and dairy intolerances. Do like hazlenuts, but do almonds work as well.

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• rena

  16 October 2010

  rena rated and commented on this recipe

  

  Love the delicate mixture of chocolate and hazelnuts! Unfortunately the cake fell into pieces when I wanted to cut a slice, but I enjoyed eating it like that nevertheless.

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• zisforzebra

  01 November 2010

  zisforzebra rated and commented on this recipe

  

  Made this for my nephew who is gluten free and was surprised how light it turned out. I was really careful when folding the egg whites but it looked really flat when I took it out of the tin. I made two smaller ones which probably made it look even less like a cake but it tasted great and looked nice once the icing sugar was added. Would definately cook again!

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Ingredients

• 85g butter , plus 1 tbsp extra for tin
• 85g golden caster sugar , plus extra for tin
• 85g gluten-free dark chocolate , broken into pieces
• 1 tbsp brandy
• 3 eggs , separated
• 85g hazelnuts , toasted and ground in a food processor
• 4 very ripe pears , peeled, halved and cored
• icing sugar , for dusting

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian, Gluten-free

Ingredients

• 85g butter , plus 1 tbsp extra for tin
• 85g golden caster sugar , plus extra for tin
• 85g gluten-free dark chocolate , broken into pieces
• 1 tbsp brandy
• 3 eggs , separated
• 85g hazelnuts , toasted and ground in a food processor
• 4 very ripe pears , peeled, halved and cored
• icing sugar , for dusting

PER SERVING

334 kcalories, protein 5g, carbohydrate 28g, fat 23 g, saturated fat 9g, fibre 0g, sugar 28g, salt 0.28 g

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