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Gluten-free chocolate & pear pudding cake

Chocolate cake with pears on top, with a slice cut out on a plate and a small bowl of creme fraiche next to it

Gluten-free chocolate & pear pudding cake

Name: Gluten-free chocolate & pear pudding cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 200g butter chopped into small pieces, plus extra for the tin; 200g dark cooking chocolate chopped into small pieces; 3 eggs; 175g golden caster sugar; 100g mascarpone or soft cheese; ¼ tsp vanilla extract; 100g ground almonds; 30g cocoa powder plus extra to serve; 4 very ripe pears peeled, halved and cored; icing sugar for dusting

Barney Desmazery

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Serves 12

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4 out of 5.3 ratingsRate

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Impress guests with this squidgy flourless chocolate cake topped with juicy pears – it's perfect as a dessert or an afternoon sweet treat

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g butter

chopped into small pieces, plus extra for the tin
200g dark cooking chocolate

chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder

plus extra to serve
4 very ripe pears

peeled, halved and cored
icing sugar

for dusting

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Nutrition: per serving

kcal405
fat30g
saturates16g
carbs26g
sugars24g
fibre2g
protein6g
salt0.38g

Method

step 1

Butter and line a 25cm round cake tin. Heat the oven to 180C/160C fan/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, or do this in short bursts in the microwave, then leave to cool. Beat the eggs and sugar with an electric whisk for 4-5 mins, or until thickened and the whisk leaves a trail in the mixture. Add the mascarpone or soft cheese and vanilla and beat until combined. Lightly fold in the cooled melted chocolate until incorporated, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
step 2

Scrape the cake mix into the prepared tin. Arrange the pears over the top, cut-side down, and press down gently. Bake for 45-50 mins, until the cake has risen around the pears and cracked on top. Leave to cool in the tin for 30-40 mins – it will deflate as it cools. Dust with icing sugar and cocoa, and serve warm, or leave to cool completely for a more brownie-like consistency.

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A star rating of 4 out of 5.3 ratings

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