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Gluten Free Chocolate Almond Pear Cake Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Gluten Free Chocolate Almond Pear Cake is a moist and tender dessert featuring rich semisweet chocolate and almond flour, balanced by the natural sweetness and delicate texture of ripe pears. It’s a soufflé-like cake with a fudgy center and a light, airy crumb, perfect for those seeking a gluten-free treat with luxurious flavors.

Ingredients

Chocolate Almond Cake Batter

  • 7 oz semisweet chocolate (about 1 1/4 cups), chopped
  • 2/3 cup salted butter (about 11 tablespoons)
  • 4 large eggs, separated
  • 1 tbsp unsweetened cocoa powder
  • 1 cup almond flour
  • 1 tsp almond extract
  • 1/2 cup sugar

Pear Topping

  • 3 ripe but firm pears

Instructions

  1. Prepare Pan and Oven: Grease and flour a 10-inch springform pan or a tart pan with a removable bottom to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter is prepared.
  2. Melt Chocolate and Butter: Place the chopped semisweet chocolate and salted butter in a microwave-safe bowl. Microwave on high for one minute, then stir to combine. If needed, microwave in additional 10-15 second increments until fully melted and smooth, being careful not to overheat.
  3. Add Egg Yolks and Dry Ingredients: Stir the egg yolks into the melted chocolate mixture one at a time, mixing vigorously to incorporate each completely. Then add the unsweetened cocoa powder, almond flour, and almond extract, stirring until fully combined.
  4. Whip Egg Whites: Using a mixer, beat the egg whites until foamy. Gradually add the sugar while continuing to whip until soft peaks form—this will give the cake its airy structure.
  5. Combine Mixtures: Gently fold the chocolate mixture into the whipped egg whites, turning carefully so as not to deflate the air incorporated. Mix until there are no white streaks remaining, creating a uniform batter.
  6. Transfer Batter to Pan: Pour the batter into your prepared pan and spread it out evenly but gently to maintain the mixture’s light texture.
  7. Prepare Pears: Peel the pears, then slice off two ‘cheeks’ from each. Thinly slice these cheeks while keeping the slices intact, and arrange each pear cheek in a decorative ring pattern on top of the batter. There is no need to press them down.
  8. Bake the Cake: Bake in the preheated oven for 35-40 minutes. The cake’s top should be matte and the center slightly wobbly, reminiscent of a soufflé or brownie texture. A toothpick test will yield moist crumbs due to the cake’s fudgy consistency.
  9. Cool and Remove from Pan: Let the cake cool completely before carefully removing the sides of the springform or tart pan. Use a thin offset spatula to loosen any edges that may be sticking. Note that the cake will puff up during baking and slightly deflate as it cools, which is normal.
  10. Storage: Store the cake at room temperature or in the refrigerator. Consume within 3-4 days for best freshness. Freezing is not recommended as it may compromise the cake’s texture.

Notes

  • Ensure pears are ripe but firm to hold their shape during baking.
  • Do not overheat the chocolate mixture to avoid burning the chocolate.
  • Fold the batter gently to preserve the lightness from the whipped egg whites.
  • The cake has a soufflé-like texture, so expect a slightly wobbly center when done.
  • Use a springform or removable-bottom tart pan for easy removal.
  • Consume the cake within 3-4 days; avoid freezing to maintain texture.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Find it online: https://saraflavors.com/gluten-free-chocolate-almond-pear-cake-recipe/