Gluten-Free Pear and Chocolate Cake
- Prep Time: 20
- Cook Time: 40-45
- Total Time: 0 hours
- Yield: 12
- Category: Baked; Cakes; Chocolate; Desserts; Dish Type; Gluten Free; Main Ingredient; Meals and Courses; Special Diets; Teatime
Description
Enjoy this guilt free, gluten-free pear and chocolate cake with a warm cup of tea.
Ingredients
185 g gluten-free self-raising flour
30 g cocoa powder
250 g unsalted butter
95 g castor sugar
95 g muscovado sugar
250 g good quality dark chocolate
185 ml black coffee (plunger or filter)
185 ml water
2 eggs, lightly beaten
3 Abate Fetel pears, peeled, halved and cored
Instructions
Preheat the oven to 180 °C. Spray a springform cake tin with non-stick spray and set aside.
Sift the flour and cocoa together.
Place the butter, castor and muscovado sugars, chocolate, coffee and the water in a heavy-based saucepan and stir over low heat until melted, thick and glossy. Stir this into the flour mixture and beat well until smooth. Beat the eggs into the mixture. The mixture should be runny.
Place the pear halves into the cake tin, with their rounded sides facing down and forming a ‘lining’ on the bottom. Pour the mixture into the tin.
Bake for 40–45 minutes. When cooked, the top will be firm and slightly cracked. Remove from the oven and leave to cool in the tin, then turn out onto a platter or cake stand.
This cake is moist and can also be served as dessert. Serve with a dollop of Greek yoghurt, whipped cream or crème fraîche.
