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Flourless Chocolate Cake with Pears

January 2, 2026pub
Flourless Chocolate Cake with Pears

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During the festive season, I love impressive desserts that are actually easy to make such as this flourless chocolate cake with almond and pears. It looks so decadent and so elegant although it is super easy to prepare.

Firstly, just make sure to use Bartlett pears as they bake beautifully into a soft and jammy topping but retain their shape when baked.

Secondly, add the meringue in thirds: 1/3 mixed in vigorously to loosen the batter and the remaining 1/3 then 1/3 gently folded in to retain lightness. Do not over mix to avoid deflating.

I love using USA pears as they are versatile, hypoallergenic, contain plenty of nutrition, full of fiber and most importantly juicy and sweet and so delicious! @usapears.me


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Flourless Chocolate Cake with Pears

BY YASMINE IDRISS

During the festive season, I love impressive desserts that are actually easy to make such as this flourless chocolate cake with almond and pears. It looks so decadent and so elegant although it is super easy to prepare.

Firstly, just make sure to use Bartlett pears as they bake beautifully into a soft and jammy topping but retain their shape when baked.

Ingredients

  • 4 eggs, separated
  • 80 g dark muscovado sugar
  • 120 g dark chocolate
  • 130 g unsalted butter
  • 100 g ground almonds
  • 1 tbsp cocoa powder
  • 1/2 tsp salt
  • 2 Bartlett pears, halved and thinly sliced
  • Slivered almonds, for topping
  • Icing sugar, for dusting

Method

  • 1)

    Preheat the oven to 180°C. Line a 23 cm cake tin with baking paper.

  • 2)

    Whisk the egg whites with the dark muscovado sugar until stiff peaks form. Set aside.

  • 3)

    Melt the chocolate and butter together, either over a bain-marie or in the microwave. Let it cool slightly.

  • 4)

    Whisk the egg yolks into the chocolate mixture until smooth and glossy.

  • 5)

    Add the ground almonds, cocoa powder and salt, and mix well.

  • 6)

    Fold in the egg whites in thirds: Add the first third and mix it in vigorously to loosen the batter. Add the remaining two thirds in two additions, folding gently each time to keep the mixture light and airy.

  • 7)

    Pour the batter into the prepared tin. Arrange the pear slices on top and scatter over the slivered almonds.

  • 8)

    Bake for 35 to 40 minutes, until just set and a skewer comes out mostly clean.

  • 9)

    Let the cake cool completely before unmoulding. Dust with icing sugar before serving.

     

Notes

Based on a recipe by @aish.works

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