Flourless pear cake
Indulge in a luscious Flourless Pear Cake that's rich in dark chocolate, balanced with the perfect sweetness, and enhanced with the crunch of hazelnuts. This gluten-free dessert is a delectable blend of melted chocolate, creamy butter, and fluffy eggs, topped with succulent pears. Ideal for any occasion, this cake promises a melt-in-your-mouth experience that will have everyone coming back for more!
- 08 Apr 2024
- Cook time 60 min
- Prep time 20 min
- 10 Servings
- 5 Ingredients
Indulge in a rich and delectable flourless pear cake - the perfect solution for a gluten-free dessert craving. This sumptuous cake combines the nutty flavor of hazelnuts with the richness of dark chocolate and the sweetness of pears to create an irresistible treat. Whether you're baking for a special occasion or simply want to enjoy a delightful homemade dessert, this flourless pear cake is sure to impress.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper to prevent sticking.
Combine the dark chocolate and butter in a heatproof bowl. Melt them together using a double boiler method (place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water) or by microwaving in 30-second intervals, stirring well after each interval until smooth. Set aside to cool slightly.
Separate the egg whites from the yolks. Place the egg whites in a large mixing bowl and the yolks in a separate medium bowl.
Add the sugar to the bowl with the egg yolks. Beat together until the mixture becomes pale and creamy, about 2–3 minutes.
Slowly add the melted chocolate and butter mixture to the egg yolk and sugar mixture, beating continuously until fully combined.
Finely grind the hazelnuts in a food processor. Be sure to pulse the nuts to avoid turning them into a paste.
Gently fold the ground hazelnuts into the chocolate mixture until just incorporated.
Clean the beaters and in a large mixing bowl, beat the egg whites until stiff peaks form.
Carefully fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites until no white streaks remain. Be careful not to deflate the mixture.
Pour the batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for about 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove the springform ring and transfer the cake to a serving plate.
Optionally, dust the top with powdered sugar or serve with whipped cream and sliced pears for an elegant touch.
Tips:
- Ensure the hazelnuts are finely ground to create a smooth texture in your cake batter.
- For an even richer flavor, opt for high-quality dark chocolate.
- Allow the cake to cool completely before slicing to maintain its structure.
- Top the cake with whipped cream or a dusting of powdered sugar for an extra layer of sweetness.
This flourless pear cake is an exquisite blend of rich chocolate, nutty hazelnuts, and juicy pears, making it the perfect dessert for any occasion. By following these tips, you'll achieve a gloriously moist and flavorful cake that delights with every bite. Enjoy your homemade creation and the admiring smiles it brings to your table!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.86g | 13% |
| Sugar 20g | 20% |
| Fat | |
| Fat 36g | 43% |
| Saturated 7g | 23% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 110mg | 21% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 1.51mg | 2% |
| Vitamin E 3.92mg | 26% |
| Vitamin K 4.27ug | 4% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 4.40mg | 40% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 210mg | 6% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.97mg | 9% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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