Flourless Pear Cake
Serves 10-12
200g dark chocolate, chopped
125g butter, chopped
6 eggs, separated
¼ cup caster sugar
1 ½ cups hazelnut meal
2 x 410g Pear Slices in Juice, drained, halved, plus extra to serve
honey, raspberries, double cream, to serve
Method
1. Preheat over to 180C. Lightly grease a deep 20cm round cake pan, and line base and side with baking paper.
2. In a small saucepan, combine chocolate and butter. Stir over low heat until melted. Set aside to cool slightly.
3. In a bowl, using an electric mixer, beat egg yolks and sugar together until thick and pale. Add chocolate mixture, beating well. Fold in hazelnut meal.
4. In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Using a metal spoon, stir one-third into chocolate mixture. Gently fold remaining egg white through.
5. Arrange pears in a fan pattern over base of pan. Carefully pour over cake mixture. Bake for 55-60 mins or until a skewer inserted into centre has moist crumbs clinging.
6. Cool in pan for 10 mins. Turn out onto wire rack to cool.
Brush honey over cake.
Serve in wedges with raspberries and cream.
