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!
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
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
Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
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.
Now onto the cake: Gently melt the dark chocolate pieces and coconut oil then set aside for 5 minutes.
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.
Add the cacao or cocoa powder, flour, ground almonds/almond flour and baking powder and whisk for a further 1 minute until combined.
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.
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.