Home · Recipes · Desserts & Baking · Cake Recipes Flourless Chocolate and Pear Cake Author: Maryanne CabreraPublished: Oct 22, 2011Updated: Nov 16, 2023 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. A simple and satisfying gluten-free chocolate dessert. Flourless chocolate pear cake is best served with ice cream or a dollop of crème fraîche . Table of Contents Chocolate Pear CakeMore Gluten-Free Dessert RecipesFlourless Chocolate Pear CakeView moreView less This is the perfect dessert to make when guests are coming over. It fills the entire house with an intoxicating chocolate aroma. No need for fancy scented candles when you’re baking chocolate! Chocolate Pear Cake This is the autumn version of the traditional flourless chocolate cake. The addition of pears and ground hazelnuts amplifies the warm flavors of fall. It’s perfect for celebrations big and small, casual or formal. Flourless Cake Ingredients Butter Dark Chocolate Sugar Eggs Ground Hazelnuts Cinnamon Espresso Powder (optional) Pears This flourless chocolate and pear cake relies on melted chocolate and whipped eggs for texture and stability. No chemical leavenings agents (such as baking powder or baking soda) are used. Ground hazelnuts contributes to the cake’s texture. You may substitute with equal parts ground almonds (almond flour). Hazelnut works best for this recipe because of it’s flavor. Hazelnut and chocolate pair wonderfully with pears. Add to a touch of espresso whenever baking with chocolate. The espresso helps to enhance the dark, rich flavors of chocolate. This ingredient is optional. Nut Flour Start with whole toasted hazelnut. Grind the hazelnuts to your liking. Coarsely ground will provide a little crunch and texture to the cake. Otherwise, finely ground the hazelnuts to a powder. Asides from hazelnuts, this recipe will work with ground almonds (almond meal or almond flour). More Gluten-Free Dessert Recipes Ginataang Bilo-Bilo 18 Reviews Chocolate Butter Mochi Cake 20 Reviews Gluten-Free Brûlée Cheesecake Brownies 24 Reviews Tips for Baking with Pears Large pears work best for this recipes. Smaller pears may sink and disappear into the cake. You may keep the pear skin on or peel the skin off. Use any variety of pears. I recommend Bartlett pears. This variety comes in green or red skin. Bartlett pears are known for their iconic “pear shape.” Anjou is another great option. They are a bit more firm in texture, making them very versatile. When is a pear ripe? It is best to ripen pears at room temperature. Check the pear’s neck for ripeness. Gently pinch the pear’s neck using your thumb and index finger (pointer finger). If it yields to gentle pressure, the pear is good to go! Other Ways to Assemble Chocolate Pear Cake Use thinly sliced pears instead of halves Sprinkle chopped hazelnuts over batter before baking Generously add large chunks of dark chocolate before baking Slice up the pears for a more visually striking and dramatic presentation. Chopped hazelnuts and dark chocolate chunks also texture and contrast. However, the cake will be a little more difficult to slice with the extra hazelnuts on top. Use a serrated knife to ensure clean slices. Serving Suggestions & Leftovers Serve warm or at room temperature. Dust with sifted powdered sugar before serving. Delicious served with vanilla ice cream, whipped cream, or creme fracihe. Store leftovers in an airtight container in the fridge. Warm to room temperature, reheat in a toaster oven, or enjoy chilled. Leftovers will keep in the fridge for up to three days. More Pear Dessert Recipes No Bake Pear Cheesecake Pear Rice Pudding Poached Pear in Puff Pastry Flourless Chocolate Pear Cake 5 from 2 votes Gluten-free chocolate pear cake is made with melted chocolate, whipped eggs, and ground hazelnuts. Best enjoyed with vanilla ice cream or a dollop of whipped cream! Yield: 9-inch cake Prep Time: 20 minutes minutesCook Time: 35 minutes minutesTotal Time: 55 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe Ingredients▢ ½ cup + 2 Tbsp unsalted butter (135 g)▢ ¾ cup chopped dark chocolate (135 g)▢ 1 Tablespoon bourbon, whiskey, or dark rum of choice, optional▢ ½ grams granulated sugar (100 g)▢ 4 large eggs, separated▢ 1 cup whole hazelnuts (130 g) toasted and ground▢ ¼ teaspoon kosher salt▢ ¼ teaspoon ground cinnamon▢ ¼ teaspoon instant espresso powder▢ 3-4 pears, peeled, halved, and cored*▢ additional chopped hazelnuts and chopped chocolate for topping, if desired Instructions Preheat oven to 350°F. Butter a 9-inch round spring form pan and coat with granulated sugar. Line pan bottom with a parchment round.Melt butter and chocolate together in a bowl over a bain-marie. Once melted, remove from heat and mix in whiskey. Set aside.In the bowl of stand mixer with a whisk attachment, whisk egg yolks and granulated sugar until pale and thick.Whisk together ground hazelnuts, salt, cinnamon, and espresso powder. Mix into melted chocolate mixture. Fold thickened yolks into the chocolate mixture.In a clean bowl, whisk egg whites to soft peaks. Do not over beat. Add whites to chocolate batter in three additions, folding in whites gently.Pour chocolate batter into prepared pan. Level with a mini offset spatula. Place pears cut side down onto the batter. Bake for 35-45 minutes until pears are soft and cake is cooked throughout. Let cool in pan for 10-15 minutes before unmolding.Serve warm or at room temperature. Sprinkle with powdered sugar or serve with ice cream or creme fraiche. NotesAlternative Assembly Method: Use thinly sliced pears instead of halves Sprinkle chopped hazelnuts over batter before baking Generously add large chunks of dark chocolate before baking However, the cake will be a little more difficult to slice with the extra hazelnuts on top. Use a serrated knife to ensure clean slices. Store leftovers in an airtight container in the fridge. Warm to room temperature, reheat in a toaster oven, or enjoy chilled. Leftovers will keep in the fridge for up to three days. ADAPTED FROM BBC GOOD FOOD NutritionCalories: 264kcal | Carbohydrates: 14g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 76mg | Potassium: 218mg | Fiber: 4g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Tina says: October 22, 2011 This is an amazing recipe! The idea of a big piece of pear surrounded by flourless chocolate cake is nothing but awesome. Your picture is stunning as well as tempting. Thanks for sharing this-yum! Reply
Deb says: October 22, 2011 I like the little bit of pear peeking out of the top of the tart, a hint of what is to come! Chocolate and pear are a lovely autumn combination in this appealing tart. Reply
pepperandsherry says: October 23, 2011 I love the massive chunks of pear in this. It looks properly amazing. Reply
Stephanie @ Eat. Drink. Love. says: October 23, 2011 This cake does look delicious with all that chocolate and pears! Reply
Kimberly (Unrivaledkitch) says: October 24, 2011 beautiful! that pear and chocolate looks amazing Reply
the little epicurean says: October 25, 2011 Thank you everyone! I appreciate all the comments :) Reply
Joy says: October 28, 2011 Was lucky enough to taste this, and it was even more delicious than it looks on photo! Finished it off, crumbs and all :) Yum! Reply
Carol says: November 5, 2021 I love this recipe! I have an abundance of fresh pears from my trees, and this is a perfect blend of flavors! Reply
Miranda says: December 11, 2021 I love this cake! I actually messed up, not catching that the hazelnuts were supposed to be ground. It was a wet mess last night but it set up in the fridge and the texture is enjoyable today. The flavors are so good, and I love the look of the slice pear fans. While decorating it that way was a little time consuming, it was fun and I’m impressed how forgiving it is! Thank you for this recipe! Reply
Maryanne Cabrera says: December 22, 2021 Thank you for trying the recipe! Happy to hear you enjoyed it and I’m glad it worked it even without the ground hazelnuts!