This is a deliciously light chocolate and pear dessert.
There is no flour in it – only ground hazelnuts!
The original recipe can be found here
Ingredients: Serves 8
85 g butter
85 g sugar
85 g dark chocolate, broken into chunks
1 tbsp juice (fruit juice, fruit tea, brandy….)
3 eggs, separated
85 g ground hazelnuts (whole hazelnuts whizzed in the processor)
4 very ripe pears, peeled, halved and cored
25cm loose bottomed tin
How to: line the 25cm dia tin with grease proof paper. The size is quite important as a smaller tin will give a chunkier cake and the pears are more likely to sink. Brush the bottom of the lined tin with melted butter and then sprinkle over a tbsp of caster sugar, swirling it about until the bottom is covered with sugar. Put the chocolate chunks and butter in a bowl and heat over a pan of boiling water until melted and blended, remove from the heat, add the juice and leave to cool. In a separate bowl whisk the yolks and sugar together until pale yellow then pour into the chocolate mixture along with the hazelnuts. In a clean bowl, using clean beaters, whisk the egg whites until firm. Gently fold the egg whites into the chocolate mixture before pouring everything into the tin. Spread out evenly and arrange the pear halves over the mixture. Bake at 180°c for 40 mins until the pears are soft and the cake is cooked all the way through. Allow to cool in the tin for a couple of minutes, then turn out onto a wire rack or a serving plate. Dust with icing sugar and serve alone or with crème fraîche.
Perfect for entertaining or for Sunday lunch!