You know what the world needs more of?
People who wave when you let them into traffic.
And cake. Especially chocolate cake.
This flourless chocolate pear cake is rich and dense and fresh all at the same time. Served with thick cream and blueberries, it makes a decadent finish to a dinner party. Because it’s made with almond meal, it’s ideal choice if you’re entertaining gluten-sensitive guests.
flourless chocolate pear cake
- 1/3 cup cocoa
- 1/4 cup boiling water
- 160g dark chocolate
- 150g butter, melted
- 1 cup brown sugar, firmly packed
- 4 eggs
- 1 1/2 cups almond meal (150g)
- 6 paradise pears. They’re the little ones, if you can’t find them substitute the weeniest pears you can find.
Grease and line a bar tin, leaving enough baking paper to use as handles to remove the cake once baked. Preheat your oven to 140°C (fan forced).
Combine the cocoa and the boiling water and stir until smooth. Gently melt the dark chocolate. Add the chocolate, butter, sugar, eggs and almond meal and stir to combine.
Pour the mixture into the prepared pan, then carefully add the pears to the centre of the tin. Bake for 70 minutes or until just firm, cool in the tin.
It’s been a very long week here. Thanks for all your kinds sentiments for David’s birthday yesterday. Tomorrow we’re going to play golf and laugh and celebrate what a great bloke he was. I hope your weekend is shaping up nicely.