A delicious cake to celebrate the arrival of fall. It is a chocolaty, gluten-free that’s not too complicated to make and if you love to bake, you probably already have most of the ingredients in your kitchen. Makes about 10 servings, enough to satisfy your whole family.
I’ve baked a lot of chocolate dessert, but this is the first time I’ve paired pears with chocolate and I really loved it, my kids too. It such a surprise because I didn’t expect to be such a pleasant combination. I want to share this recipe with you today because you might be doubtful at first, but once you taste it, I guarantee you’ll love it.
This dessert is so flavorful due to the pears and almonds and the combination of pears and chocolate is surprisingly great. I added a little sprinkle of cinnamon on mine, but feel free to add something that you like too.
Ingredients for Almond Chocolate Pear Cake
4 eggs (separated)
7 oz semisweet chocolate (55-70%)
2/3 cup butter
1 tablespoon unsweetened cocoa powder
1 cup ground almonds
1/4 teaspoon salt
1 teaspoon almond extract
1/2 cup sugar
3 – 4 ripe pears (peeled, halved and cored)
How to Make Almond Chocolate Pear Cake
Prepare a 10-inch (25cm) springform pan (with a removable base), grease, and line with parchment paper. Separate the egg yolks from whites. Preheat oven to 180°C (350°F).Over a bain-marie, melt chocolate and butter until smooth then let it cool slightly. Add the yolks one at a time and stir well then stir in the cocoa powder, ground almonds, salt, and almond extract. Using a mixer, whip egg whites until foamy. Add sugar gradually and whip until soft peaks form.
Into the chocolate mixture, gently fold the whipped whites. Pour batter into the prepared pan. Leaving one edge uncut, cut pear halves in thin slices. On top of the batter, place the sliced pear halves and bake for 40-45 minutes. Let it cool completely and refrigerate to set for at least 2 hours.
To see the original recipe that inspired this one, check out the recipe for Almond Chocolate Pear Cake found at Home Cooking Adventure.
