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flourless chocolate pear cake
5 from 2 votes

Flourless Chocolate Pear Cake

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 mins
Cook Time: 35 mins
Total Time: 55 mins
Course: Dessert
Cuisine: American
Keyword: chocolate pear cake, chocolate hazelnut cake, gluten free cake, flourless cake
Servings: 12
Author: Maryanne Cabrera

Ingredients

  • 135 grams unsalted butter
  • 135 grams dark chocolate, chopped (about 1 cup)
  • 1 Tablespoon bourbon, whiskey, or dark rum of choice, optional
  • 100 grams granulated sugar
  • 4 large eggs, separated
  • 120 grams ground hazelnuts, toasted and blanched
  • 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.

Notes

Alternative 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