Gluten-Free Chocolate and Pear Pudding Cake
A rich, fudgy chocolate cake naturally sweetened with ripe pears and made gluten-free with ground almonds. This decadent dessert has a brownie-like texture that pairs perfectly with a dollop of cream or a dusting of cocoa.
Servings12 Portions
Prep Time25 Mins
Cook Time40 Mins
Difficulty
Intermediate
Ingredients
12
- dark cooking chocolate200 g
- unsalted butter200 g
- eggs3
- golden caster sugar175 g
- mascarpone or soft cheese100 g
- ground almonds100 g
- very ripe pears4
- cocoa powder30 g
- vanilla extract0.3 tsp
- icing sugar1 tbsp
- salt1 pinch
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/gas 4). Grease a 25cm round cake tin with a little butter and line the base with parchment paper.
02
Melt the dark cooking chocolate and 200g of butter together. You can do this in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn't touch the water) or in the microwave using short 20-second bursts. Set aside to cool slightly.
03
In a large mixing bowl, beat the eggs and golden caster sugar with an electric whisk for 4–5 minutes until the mixture is thick, pale, and leaves a visible trail when the whisk is lifted.
04
Add the mascarpone (or soft cheese) and vanilla extract to the egg mixture and beat until just combined.
05
Gently fold in the cooled melted chocolate until incorporated, then fold in the ground almonds. Sift over the cocoa powder and a small pinch of salt, and fold in until the batter is smooth.
06
