Flourless chocolate cake is simple and easy to make, yet so satisfying. The cake is moist, rich and chocolaty with a hint of coffee. This is a flourless cake, which means it's perfect for serving to people with a gluten allergy. Pears are an amazing pair for chocolate but raspberry works great with this recipe as well. The pears get nice and tender; they also add a lovely decorative topping.
You can refrigerate the cake in an airtight container for up to four days. Warm it up before serving or enjoy it chilled.
Method
Flourless Chocolate Pear Cake 10 Steps
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Step 1
Preheat the oven to 350°F and line a 9-inch cake pan with parchment paper.
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Step 2
Whisk the egg whites and brown sugar with a stand mixer until stiff peaks form. Set aside.
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Step 3
In a bowl, add the chocolate and butter. Melt in the microwave or over a double boiler.
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Step 4
Let cool slightly, then add the egg yolks and coffee. Whisk until fully incorporated.
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Step 5
Add the ground almond, cocoa powder and salt to the bowl, mix well.
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Step 6
Fold the egg whites gently into the chocolate mixture in three steps.
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Step 7
Pour the batter into the prepared cake pan.
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Step 8
Arrange the sliced pears on top and sprinkle with slivered almonds.
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Step 9
Bake in the oven for 35 to 40 minutes or until the cake is fully baked.
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Step 10
Let cool completely before unmolding. Dust with icing sugar and enjoy!
Tags:
Toronto Recipes
Flourless Cake
Pear Cake
Chocolate Cake
Chocolate Pear Cake
Flourless Chocolate Pear Cake
