Flourless chocolate & pear cake

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Results 61-80

• Lindsay A.

  06 October 2011

  Lindsay A. rated and commented on this recipe

  

  Excellent recipe. Light, moist and choclately. I too replaced the hazlenuts with ground almonds and it was still delicious. Will definitely make again.

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• the boys mum

  12 October 2011

  the boys mum rated and commented on this recipe

  

  Made this for a dinner party was a little disappointed as the pears sunk and i felt the hazelnut was overpowering although everyine ate it!!

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• Margaret

  20 October 2011

  Margaret rated and commented on this recipe

  

  I used tinned pears and added them after cake had been in oven for 10 mins - worked perfectly. Really moist & chocolatey!! I liked the flavour the toasted hazelnuts gave.

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• gray1965

  23 October 2011

  gray1965 rated and commented on this recipe

  

  A great dessert. I used Pecans and vanilla extract in place of hazelnut and brandy and it turned out beautifully

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• KimSimm

  28 November 2011

  KimSimm rated and commented on this recipe

  

  Wow - this is absolutely delicious. I made it with ground almonds and it was superb. I'm sadly wheat intolerant and this was the perfect dessert for me plus everyone else loved it too. I am now searching for other recipes that are wheat free and as delicious.

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• sassyl

  19 December 2011

  sassyl rated and commented on this recipe

  

  cake heaven!

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• Mandy

  19 January 2012

  Mandy rated this recipe

  

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• cakegirl20

  04 February 2012

  cakegirl20 rated and commented on this recipe

  

  A lovely moist, light and tasty cake! I crushed the hazelnuts (couldn't find ground) so there was some texture in the final product which actually worked really well. I also added the pears 10 minutes in to avoid sinking with no ill-effects. Serving with creme fraiche worked wonderfully. Yes, the cake wasn't that deep, but this is to be expected for a flourless recipe. The taste and texture was excellent and I shall definitely be making this again.

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• prettydelicious

  04 February 2012

  prettydelicious rated and commented on this recipe

  

  Made this recipe with almonds instead of hazelnuts and also added a little salt. Also used tinned pears as it's difficult to get good pears at the moment. A winner in my house!

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• Es

  01 March 2012

  Es commented on this recipe

  I have just made this cake, in fact its still in the oven at the moment but its looks amazing! I was a bit nervous about it not rising, having read other comments but it has probably doubled in volume! As long as you are careful with folding the egg whites in, I can't imagine how it could go wrong. I used two loaf tins, sprinkled raspberries over instead of the pear and ommited the brandy. Can't wait to taste it!

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• Es

  01 March 2012

  Es commented on this recipe

  I have just made this cake, in fact its still in the oven at the moment but its looks amazing! I was a bit nervous about it not rising, having read other comments but it has probably doubled in volume! As long as you are careful with folding the egg whites in, I can't imagine how it could go wrong. I used two loaf tins, sprinkled raspberries over instead of the pear and ommited the brandy. Can't wait to taste it!

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• mosan

  26 March 2012

  mosan commented on this recipe

  I made this without the pears as I didn�t have any. It was absolutely delicious, much lighter than other flourless chocolate cakes I�ve made and way more moist. It is a winner as we are now gluten free in our house, but, thankfully, not chocolate-free!

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• mosan

  06 May 2012

  mosan rated and commented on this recipe

  

  This is a delicious cake, very light for a flour less chocolate. I didnt add pears and honestly didn't miss them. I plan to make many more with this recipe

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• Angelofthenorth

  13 June 2012

  Angelofthenorth commented on this recipe

  Looks like agreat recipe BUT why choose such an awkward size for a cake tine? I have been unable to get a 25cm cake tin of any type. The nearest equivalent is £13.99 and a 23cm square. Why don't recipe writers ever think that many tins are either unobtainable or overtly pricy or both?

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• Caroline Wastie

  16 July 2012

  Caroline Wastie rated and commented on this recipe

  

  Made this for dessert for mother in law with gluten allergies and it was lovely for all concerned! Easy to make and tastes gorgeous! I served with thick cream and popped some raspberries on the plate too!

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• Serendippity

  20 July 2012

  Serendippity rated and commented on this recipe

  

  Wonderfully light and very moreish. Made for a coeliac friend but absolutely everyone just loved it!

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• misswales013

  06 October 2012

  misswales013 rated and commented on this recipe

  

  Delicious! It was so light, it tasted like a mousse! Would definitely recommend giving this one a try.

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• Lola_Balola

  02 November 2012

  Lola_Balola rated and commented on this recipe

  

  Great recipe. Easy to make. Rises appropriately. Has that slightly odd texture of a gluten free cake but tasty none the less.

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• Kat17

  13 November 2012

  Kat17 rated and commented on this recipe

  

  Made this cake this evening as I had some ripe pears left over. Left out the brandy for my children. Unfortunately my pears sunk as well and my daughter didn't like the pears. Didn't stop her eating the cake around though. After reading the other comments, I will try again by adding the pears after 10 min in the oven. I too didn't have hazelnuts so used ground almond instead. I will also try with raspberries. Very nice tasty and light cake but the sinking pears made it a bit soggy at the bottom.

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• Charlene

  09 December 2012

  Charlene rated and commented on this recipe

  

  Perfect result....i used tinned pears and dropped a couple of whole hazelnuts in the mixture and it worked out just fine. The cake is not so sweet, which i prefer, and the texture come light with a crispy top.....i m happy :)

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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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