Here’s an easy and light recipe for a gluten and lactose free Flourless Pear, Almond and Chocolate Cake.
This recipe make a scrumptious dessert and is also perfect for the kids’ snack.
Each slice (you will have roughly 12) is under 150 Kcal.
Ingredients for a 22 cm diameter cake:
100 gr Almonds
4 tablespoons Agave Syrup (or 4 tb spoons raw cane sugar)
1/2 teaspoon Vanilla extract
80 gr Extra Dark 90% Chocolate
3 tablespoons Coconut butter (or dairy butter if you wish)
1/2 teaspoon Baking powder
2 medium sized Pears
1 tablespoon Rhum
Roast the almonds in the oven and finely grind them when cold. Set aside.
Peel and slice the pears in small pieces, mix them with the Rhum and put them in a microwave container with a lid.
Microwave on high for about 5/7 minutes. Let cool and set aside.
Beat the egg whites until soft and fluffy and keep them in the fridge.
In a food processor whisk the egg yolks, the agave syrup (or the sugar) and the vanilla extract until the mixture is smooth and creamy.
Add the almond flour and the butter melted together with the chocolate. You can do this by microwaving them together on low temperature or using a double boiler system.
Fold in the egg whites and the baking powder.
Butter a 22 cm diameter springform pan, pour the cake mixture and add the partially cooked pears on top. Press the pear chunks in the batter with the back of a wooden spoon.
Bake at 190°C (375 F) in a pre-heated oven for roughly 35 minutes.
Decorate your Pear, Chocolate and Almond cake with a small piece of melted chocolate and serve, preferably, when still warm.
This post is also available in: Italian