"A soft and moist cake, the perfect combination of the sweetness and juiciness of pears and the intense chocolate flavor of cocoa"
Gluten-free and Dairy-free Chocolate Pear Cake
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Prep time: 20mins
Cook time: 50mins
Serves or Makes: 12
Recipe Card
ingredients
- 3 medium fresh pears
- 1 teaspoo fresh lemon juice
- 5 large eggs
- 1 1/2 cups granulated sugar
- 2 cups Simona's Flour Mix, see my blog for recipe
- 1 baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 tablespoon food grade glycerin
- as needed confectioners' sugar
Method
Step 1
Preheat the oven to 350 degree Fahrenheit. Grease a 9" springform pan, and line the bottom with parchment paper, grease the parchment paper as well.
Step 2
Wash 2 of the pears, peel them and cut them into small cubes, 1/4 of an inch. Set them aside in a small bowl, and add the lemon juice, so that they don't oxidize and brown.
Step 3
Put the eggs, sugar (1 1/2 cups, or 300 g) and vanilla extract in a bowl of a stand mixer with a whisk attachment. Beat the eggs for about 8 minutes, until the mixture is white and very fluffy.
Step 4
Combine the oil (1/3 cup, or 80 g) and glycerin in a small bowl, and add them to the eggs when they are ready, with the mixer running on medium.
Step 5
In the meanwhile mix together the flour (2 cups, or 312 g), cocoa (3/3 cup, or 60 g), baking powder and salt. Add them to the egg and oil mixture, folding it in very slowly with a spatula.
Step 6
Add the cubed pears last, and pour the batter into the prepared pan. Wash and peel the last pear, and cut it into 8 to 10 vertical slices, placing them decoratively on top of the cake.
Step 7
Bake for 50 to 60 minutes, until a toothpick in the center comes out clean. Let it cool on a rack for 15 minutes before removing the side. Once the cake is completely cooled, transfer it on a serving plate and dust with confectioners' sugar, if desired.