How to make a sinful gluten free cake: Flourless Chocolate and Pear Cake
Cut a circle of baking paper to fit the base of your spring form pan. Brush the inside of the pan with 1 tbsp of melted butter, then line the base with the baking paper and brush it with more butter. Add 1 tbsp of caster sugar, swirl it around to coat the pan everywhere and remove any excess.
Melt the chocolate and butter in a double boiler. When ready, remove it from the heat, add the Kahlua and keep it aside to cool down.
Beat the egg whites until soft peaks form and keep them aside.
Pour the mixture into the pan and level it. Arrange the pears over the mixture, cut side down.
Bake in a pre heated oven at 180°C – 355°F for about 40 minutes or until the pears are soft and the cake is cooked through.
You can serve it plain or with some crème fraîche on the side.