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Flourless Chocolate and Pear Cake

Flourless Chocolate and Pear Cake

How to make a sinful gluten free cake: Flourless Chocolate and Pear Cake

Course Dessert
Cuisine International
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 85 gms – 3 oz. butter + 1 tbsp to grease the tin
  • 85 gms – 3 oz. caster sugar + 1 tbsp to coat the tin
  • 85 gms dark chocolate broken into pieces
  • 1 tbsp Kahlua
  • 1 tsp vanilla extract
  • 3 eggs separated
  • 85 gms – 3 oz. almond meal
  • 3 very ripe pears peeled, cored and quartered
  • Icing sugar for dusting


  1. 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.

  2. 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.

  3. Beat the egg whites until soft peaks form and keep them aside.

  4. Whisk the egg yolks with the sugar until pale. Add the melted chocolate and almond meal and mix until well combined.
  5. Add the egg whites little by little and gently incorporate them to the mixture.
  6. Pour the mixture into the pan and level it. Arrange the pears over the mixture, cut side down.

  7. 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.

  8. Let it cool down before unmoulding it. When completely cool, dust it with icing sugar.

Recipe Notes

You can serve it plain or with some crème fraîche on the side.