Flourless chocolate & pear cake

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• JessH

  03 November 2010

  JessH rated and commented on this recipe

  

  I made this with ground almonds instead of the hazlenuts and it was amazing! I'll try it with hazlenuts next time. :)

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• Jacks

  06 November 2010

  Jacks commented on this recipe

  Had friends around for a meal and made this cake for dessert, served it warm with creme fraiche. Easy to make cake and can make in advance and re-warm, great texture, light and chocolatey and absolutely non left. All our friends asked for recipe. Iwill definately be making this one again.

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• fritz76

  07 November 2010

  fritz76 commented on this recipe

  nothing so far ! have to wait until my son goes shopping next time ! we seem to eat the pears more often than not ! the recipe is truly SUPER. best regards to you all thank you , fritz76

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• ilovepuddings

  12 December 2010

  ilovepuddings commented on this recipe

  I made this recipe last night without nuts and i doubled the ingredients as i had very large pears and tin. It turned out very well, rose well with a good consistancy looked lovely dusted with icing sugar and i used a dollop of whipped cream instead of creme fraiche, very happy with the result of this recipe.

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• Karen230674

  21 December 2010

  Karen230674 commented on this recipe

  I have made this receipe with both hazelnuts and almonds. I made it for a friend and she thought it was delicious. It's great to actually find a gluten free cake that looks nice and tastes beautiful. Really moist cake. Great with cream or custard or on it's own ;) x

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• Arabella

  31 January 2011

  Arabella rated this recipe

  

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• inchgall

  17 February 2011

  inchgall rated and commented on this recipe

  

  I made this last night for a dinner guest who is gluten free. it was so easy and simple to make. The cake is moist and light and went really well with some clotted cream. I would make this again! Highly recommended

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• chrisgalea

  11 March 2011

  chrisgalea commented on this recipe

  Excellent! I tried it out because of coelic guest but everybody wanted a second helping. I used tinned pears and it still worked out well.

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• Alessandra

  16 March 2011

  Alessandra rated and commented on this recipe

  

  I made it yeasterday! It has a very good taste, but the texture was quite crumbly!

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• shell

  20 March 2011

  shell rated and commented on this recipe

  

  lovely cake!! Didn't whisk egg whites enough so pears sank but still very nice.

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• Em

  25 March 2011

  Em rated and commented on this recipe

  

  I made this cake with no problems but I used powdered Almonds. It was for a dinner party, they all loved it. The guests were French and all ate second portions!!!!

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• nooli4

  13 April 2011

  nooli4 commented on this recipe

  I baked this cake for my family and they loved it! They said it was one of the nicest cakes they'd had though they were maybe being polite. ;) Still, it's a great recipe. In terms of the ingredients, I didn't use brandy or replace it with anything and it turned out fine.

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• Heids

  03 June 2011

  Heids rated and commented on this recipe

  

  Seriously, seriously delicious!!! I made a 'sugar free' version substituting the sugar for agave syrup; to counteract the extra liquid the syrup adds, I added extra ground nut flour until it was runny but still able to be 'spooned' into the tin as opposed to be poured in. I didn't have any hazelnuts but instead I used ground almonds and it was wonderful (can be bought in all supermarkets).

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• maartenklein

  10 June 2011

  maartenklein rated and commented on this recipe

  

  Easy to make. The quality of the pears makes of breaks the cake. Because it is flourless a light cake.

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• Elainecoili

  15 June 2011

  Elainecoili rated and commented on this recipe

  

  So so yummy!

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• RdeWinter

  22 June 2011

  RdeWinter rated and commented on this recipe

  

  This didn't work for me at all. I followed the instructions to the letter, but it was so bitter we couldn't eat it. It wasn't sweet or chocolaty at all, we ended up throwing it out. Also, the pears sank right to the bottom of the tin.

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• evijablue

  22 June 2011

  evijablue rated and commented on this recipe

  

  So delicious. Even my father-in-law, who does not like desserts, enjoyed it as it isn't so sweet.

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• miranda

  13 August 2011

  miranda rated and commented on this recipe

  

  I made this several times, little small cups (as you use for creme brulee) work as well and they look very nice. They tasted great and I probably will make them for tonight as we have guests. Looks impressive, tastes great and little effort!!

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• KatyCooks

  12 September 2011

  KatyCooks rated and commented on this recipe

  

  I think the photo for this was taken from the top for a reason! The thing won't rise. Mine looked just like this too - but only from the top. From the side it looked like a biscuit. I didn't add the pears straight away, but it didnt make any difference, the results were tasty but stodgy. I have cooked and commented on many many recipes here, mostly in a very positive way, but I honestly think there is something wrong with this recipe.

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• Nuala Caffrey

  02 October 2011

  Nuala Caffrey rated and commented on this recipe

  

  Made this for my coeliac dad - unfortunately it was flat as a pancake when I removed it from the oven! It tasted delicious so I would definitely give it a second try but i'm just wondering where I went wrong. My tin was 23cm and the oven temperature 160 (fan). Any advice from more successful cooks would be much appreciated!!

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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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