Ljubljana is a place made up of many grays. There’s the marble gray of early morning even in Autumn now that bears down on you like a wool blanket. The blueish gray of low-lying stratus, like a sheer gauze that gives way to glimmers of sunlight as the day progresses. By the afternoon we get to see some sun that swims across the sky and puts a smile on our faces, but until then what is there to do? I say bake! And today is the day for a Gluten Free Chocolate Pear Cake.
- ¾ cup/130 g dark chocolate
- 2/3 cup/160 ml olive oil or coconut oil
- 1 cup/ 150 g coconut sugar
- 1 cup/120 g almond flour/meal
- 3 eggs, divided
- 1 tsp vanilla extract
- pinch salt
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 2 pears
- handful hazelnuts
Turn the oven on to 180 degrees Celsius. Line a 20 cm cake tin with baking paper.
In a double boiler set over simmering water, melt the chocolate. Once melted leave aside for it to cool down.
Meanwhile in another bowl mix olive oil, coconut sugar, almond flour, egg yolks, vanilla, salt, cardamom and cinnamon. Once mixed, stir in the melted chocolate. In the second bowl beat the egg whites until you get stiff peaks. Carefully add the egg whites to the chocolate mix.
Transfer the mixture into a cake tin and decorate with finely sliced pears and hazelnuts.
Bake for 45 minutes, allow to cool and serve with ice cream.
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