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Flourless chocolate cake

December 22, 2012

Our love of cheese and wine tends to leave little time, money and tummy room for desserts. But every now and then we need a little something sweet for a party or dinner. For my research group braai (bbq for non-SA readers!) we adapted this recipe from BBC Good Food. The cake is very indulgent, having a more mousse than cake like texture, and can be made gluten free (check your chocolate).

Almond, chocolate, pear and rum cake

Ingredients

85g butter, plus 1 tbsp to grease the tin
85g caster sugar, plus 1 tbsp to coat the tin
85g dark chocolate (I used 80g and then topped it up with some of Willy Cacao)
1 tbsp dark rum
1 tsp cinnamon
3 eggs, separated
85g ground almonds
2 large pears, peeled and sliced in to four.
Icing sugar to dust
Whipped cream with fresh vanilla pods to serve.

Method

Preheat your oven to 180 degrees. Melt 1 tbsp of butter and coat the base of a springform tin, line with a circle of baking paper, coat this with some more of the butter and sprinkle with caster sugar. Melt the chocolate and butter together in a bowl, mix in the rum and let this cool. Whisk the egg yolks and add to the cooled chocolate with the almonds and cinnamon. Whisk the white until the form soft peaks and fold gently in to the chocolate mix. Pour the mixture in to the tin, add the pears and bake for 35-40 minutes. Dust with icing sugar, serve with whipped vanilla cream and a nice glass of rose!

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