Sugar free Recipes

Dark Chocolate & Pear Cake

written by Natvia Natural Sweetener May 11, 2017 0 comments

DARK CHOCOLATE & PEAR CAKE

Recipe by Pamella Higgins

Looking for a way to impress that special someone? Or maybe that special someone is you, and you just want to treat yourself to a nice, warm sweet dish? Look no further, this Dark Chocolate & Pear Cake is the perfect guilt-free treat!

 

Ingredients:

For the pears –
  • 3-4 pears, peeled, cored and quartered

  • 1 teaspoon coconut oil

  • 1 teaspoon Natvia 100% Natural Sweetener

For the chocolate cake –
  • 100g sugar-free dark chocolate, broken up into pieces

  • 2 tablespoons coconut oil

  • 2 eggs

  • 50g Natvia 100% Natural Sweetener

  • 75ml almond milk

  • 1 teaspoon vanilla extract

  • 2 tablespoons cacao or cocoa powder

  • 75g plain flour (use gluten-free)

  • 25g ground almonds or almond flour

  • 1 teaspoon baking powder

 

Get baking!

  1. Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.

  2. First, prepare the pears: Heat the coconut oil and Natvia in a frying pan then add the pear quarters and cook for about 5 minutes on each side, to soften and caramelise. Set aside.

  3. Now onto the cake: Gently melt the dark chocolate pieces and coconut oil then set aside for 5 minutes.

  4. Whisk the eggs and Natvia together until increased in volume and frothy, then pour in the melted chocolate along with the almond milk and vanilla. Continue to whisk for 2 minutes.

  5. Add the cacao or cocoa powder, flour, ground almonds/almond flour and baking powder and whisk for a further 1 minute until combined.

  6. Pour the cake batter into the tin and smooth out. Arrange the pears on top in a pattern (you might have some leftover – save them to serve with the cake!), then place in the oven and bake for 35-40 minutes, until risen and cooked through.

  7. Leave to cool then turn out onto a wire rack. Drizzle with melted dark chocolate, then slice up and serve.

 

Keep any remaining slices of cake in an airtight container for up to 2 days.

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