Prep Time: 20 min
Total Time: 60 min
Yield: 8
Flourless chocolate cake is simple to make yet incredibly satisfying. It’s moist, rich, and chocolaty with a hint of coffee. Since it’s flourless, it’s perfect for those with gluten allergies.
Pear is a beautiful match for chocolate, but raspberries work wonderfully too. The pears turn tender as they bake and create a lovely decorative topping.
Store the cake in an airtight container in the fridge for up to four days. Warm it before serving or enjoy it chilled.
4 Eggs (separated)
80 grams brown sugar
120 grams Dark Chocolate
130 grams Unsalted Butter
2 tablespoons Instant Coffee (dissolved in 1 tablespoon hot water)
100 grams Ground Almond
1 tablespoon Cocoa Powder
1/2 teaspoon Salt
1/8 cup Slivered Almond
Icing Sugar (for dusting)
2 Pear (sliced thinly)
Preheat the oven to 350°F and line a 9-inch cake pan with parchment paper.
Whisk the egg whites and brown sugar with a stand mixer until stiff picks. Set aside.
In a bowl, add the chocolate and butter. Melt in microwave or over a double boiler.
Let cool a little then add the egg yolks and coffee. Whisk until fully incorporate.
Add the ground almond, cocoa powder and salt to the bowl, mix well.
Fold the egg whites gently into the chocolate mixture in three steps.
Pour the batter into the prepared cake pan.
Arrange the sliced pears on top and sprinkle with slivered almonds.
Bake in the oven for 35 to 40 minutes or until cake is fully baked.
Let cool completely before unmold. Dust with icing sugar and enjoy!
