Ce Chocolate pear cake without flour has everything to please you! Inside, tasty pears just sliced go wonderfully with chocolate. A delicious gluten-free cake (without flour) made with almond powder that will charm most people...
A simple and easy cake to make at home, with an incredible texture since it does not contain no flour or yeast ! This is replaced by almond powder but also egg whites beaten into snow. It is this combination that will give it all its consistency and lightness.
You won't need any fancy ingredients, just simple things: good seasonal fruits. This cake is gluten free.
How to prepare this chocolate pear cake?
We start by melting the chocolate. Then mix it with the butter and egg yolks. Next, beat the egg whites until stiff.
The dry ingredients are mixed and then the melted chocolate is incorporated. Finally, we add delicately the whisked egg whites so as not to break them. They must bring suppleness to the cake.
We cut them pears (with or without the skin, it's up to you). You can then fill the mold with dough and arrange the sliced pears. Sprinkle with flaked almonds and put in the oven.
After cooling on the grid, I advise you to place it a little on the fridge before you cut it, it will be easier.
Other chocolate recipes
If you like chocolate, then I think these other recipes might also appeal to you: the Chocolate pear cake, Zucchini chocolate cake, Giant chocolate coconut almonds cookie, the Creamy Buckwheat Chocolate Tart.
If you make this pear chocolate cake recipe, don't hesitate to tag @liliebakery on Instagram so I can see the result!
- 4 eggs at room temperature
- 200 g chocolate pastry
- 130 g unsalted butter
- 2 tsp bitter cocoa powder
- 100 g almond meal
- 1/4 this salt
- 80 g light brown sugar
- 3 rather ripe pears
- A handful of slivered almonds for decoration
- Preheat the oven to 180 ° traditional heat. Separate the whites from the yolks. Melt chocolate and butter (microwave or double boiler). Let cool a little and incorporate the yolks one by one, mixing well between each.
- Separately, mix the dry ingredients: ground almonds, cocoa, salt. Pour the melted chocolate into the dry ingredients and mix to obtain a homogeneous paste.
- Beat the egg whites with the sugar until they stick together. Then incorporate them several times into the chocolate dough using a spatula so as not to "break" the whites.
- Rinse the pears. At this point you can either keep the skin of the pears like me or remove it, it's up to you! Then cut them in half, hollow them out, slice them finely, tightly squeezing the slices of the same pear.
- Butter and flour a 25cm springform pan (easier for unmoulding) or a classic mold (with baking paper in the bottom). Pour the dough then gently place the pears on top. Sprinkle with flaked almonds and bake for 35 minutes (to be adapted according to your oven), check the doneness using a wooden pick. Let cool and unmold (note: it will cut better if placed in the refrigerator for 30 minutes).
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Hummmmmm... How I like this softness!
A cake without flour is even more moist! I love it
Cake made this day.
A dessert shared with the family.
I just increased the cooking time.
The unmolding was a bit tricky, probably also because I don't have a springform pan.
Thanks for the recipe.
And now, your blog is in my reader so you don't miss out on future publications.
Bravo for the visual, the photos which highlight the different dishes so well.
[…] For the recipe, it’s here: FLOURLESS PEAR-CHOCOLATE MOELLEUX […]
I made this cake and I can say that it delighted everyone. (The most fussy would have liked more pears).
I followed the times and proportions to the letter and it was really perfect, a very soft cake, with a good chocolate taste.
Thank you again for his recipes, which always earn me lots of compliments :-)
Very good cake, the pear and chocolate mixture works wonderfully
Excellent flourless chocolate cake recipe! The springform pan is not a luxury for demoulding at the risk of breaking the edges a little.
The super soft interior is a treat! To be done again !!
The cake was really very good and everyone liked it, it's the first time I've managed to make a really successful cake, there's almost none left already
Thank you very much Phil! Glad you like this flourless chocolate pear cake :) See you soon
Hello,
I have already made this moelleux which I find extraordinary, but for a table of various intolerants, I would like to replace the butter for a lactose-free version. Do you have any suggestions? Thank you!
Hello Lauriane, so it's difficult here, but I think that Ghee replaces butter (sold in organic stores). To check if compatible with melting chocolate... See you soon :)
Is it possible to make a plain version without chocolate? If so, what do you recommend? :D
Since it's really a chocolate cake base, no, we can't change it like that, sorry! See you soon :)
I love all your recipes; you're my baking mentor! So, when I was invited to a friend's house (and they have a gluten allergy), I made your cake, and at the end of baking, when I was admiring the result, I realized I'd used flour in the pan! What a disappointment! Now I'm really stuck! Your creations are always excellent and very well explained, but I'd like to emphasize the gluten-free aspect of this recipe: no wheat flour in the pan!!!
Hi Marion, my recipe doesn't mention wheat flour, just "flour" (because gluten-free cooks also use flour, rice flour for example). It's up to each person to choose the flour they want for their pan. See you soon :)