Recipes
Date posted: 16/01/2019
Ingredients
| Flourless chocolate cake | |
| Callebaut – finest Belgian dark chocolate – recipe Nº 811 | 250g |
| 70% chocolate | 125g |
| Everyday Favourites free range medium eggs | 2 |
| Everyday Favourites unsalted butter | 250g |
| Caster sugar | 75g |
| Pears | |
| Water | 400ml |
| Caster sugar | 200g |
| Everyday Favourites cinnamon sticks | 1 |
| Everyday Favourites vanilla pods | 1 |
| Lemon, sliced | 1 |
Method
The page that you are currently reading is an ad feature
- Whisk the eggs and butter until very light and aerated.
- Melt the butter and chocolates together until smooth.
- Take the eggs and sugar and fold in the chocolate/butter.
- Pour the mixture into a round tin.
- Peel the pears and cut into quarters. Remove the core and cut into even sized pieces.
- In a separate pan, boil the water with the cinnamon, vanilla and sliced lemon.
- Turn down the heat, put in the pears and cover.
- Cook until they start to soften.
- Take off the heat, drain on paper to remove excess syrup.
- Leave to cool before arranging on top of the flourless chocolate cake mixture.
- Bake at 150ºC for approx. 25 minutes. When cooked, the edges will bubble up around the cake ring and the cake should have a firm wobble.