Ingredients
Pears and Syrup
- 3 pears
- ½ cup dark brown sugar (100g / 3.5oz)
- 2 cups water (500ml), just enough to cover the pears
- 3 slices fresh ginger, from a thumb size piece
Cake Batter
- ½ cup white granulated sugar (100g / 3.5oz)
- ½ cup dark brown sugar (100g / 3.5oz)
- 226 g unsalted butter, softened (2 sticks / 1 cup / 8oz)
- 4 large eggs, separated, room temperature
- 1 teaspoon vanilla extract
- 50 g dark chocolate (70%), melted (¼ cup / 1.8oz)
- 240 g almond meal (ground almonds/almond flour) (8.5oz)
- ½ cup unsweetened cocoa powder (plus extra for dusting)
- 3 teaspoons ground ginger (optional)
- 1 teaspoon baking powder
- ¼ teaspoon salt
For Serving
- Icing sugar (powdered sugar), for dusting
- 1 teaspoon unsweetened cocoa powder
Instructions
- Prep the Pears: Peel and halve the pears, carefully cutting out the core from each half.
- Poach the Pears: In a saucepan, combine water, ½ cup dark brown sugar, and fresh ginger slices. Bring to a simmer over medium heat. Add the pears and poach for 10 minutes until tender. Remove the pears and set aside on paper towels to drain, reserving the syrup for later.
- Preheat and Prepare Pan: Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line an 8-inch round springform pan with baking paper.
- Prepare Wet Ingredients: Using an electric mixer or stand mixer fitted with the paddle attachment, beat the softened butter with both sugars until light and creamy. Add the vanilla extract and egg yolks one at a time, beating until fully combined and fluffy.
- Add Melted Chocolate: Stir the melted dark chocolate into the batter until evenly mixed.
- Combine Dry Ingredients: In a separate bowl, mix together the almond meal, unsweetened cocoa powder, ground ginger (if using), baking powder, and salt.
- Incorporate Dry Ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet mixture until just combined.
- Whisk Egg Whites: In a clean bowl, whisk the egg whites to soft peak stage. Fold one-third of the egg whites into the batter to loosen it, then gently fold in the remaining whites in two parts, taking care to maintain airiness.
- Assemble the Cake: Arrange the poached pear halves flat side down on the bottom of the springform pan. Pour the chocolate batter over the pears and gently level the surface.
- Bake the Cake: Bake in the preheated oven for 50 to 55 minutes, or until the top is dry and a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool and Release: Let the cake cool in the pan for 30 minutes. Then, remove the springform pan sides and invert the cake onto a wire rack so that the pears are on top. Allow the cake to cool completely.
- Prepare Chocolate Ginger Sauce: Return the reserved syrup to a saucepan and simmer over low heat, swirling occasionally, until reduced by at least two-thirds and thickened to about ¼ cup. Stir in the cocoa powder and heat for an additional 30 seconds.
- Serve: Transfer the sauce to a pouring jug. Dust the cooled cake with icing sugar and a little unsweetened cocoa powder. Serve with the warm chocolate ginger syrup on the side.
- Enjoy and Share: Take a moment to leave a comment and rating if you enjoyed the recipe—it’s appreciated and helpful!
Notes
- The ground ginger in the cake and fresh ginger in the poaching syrup add a warm spice flavor, but the ground ginger in the cake is optional and can be omitted if desired.
- Using room temperature eggs and softened butter helps create a fluffy, well-emulsified batter.
- Folding in the egg whites gently ensures the cake remains light and airy despite being flourless.
- Poaching the pears beforehand softens them and infuses a subtle spiced sweetness into the fruit and syrup.
- Almond meal provides the structure for this flourless cake, making it gluten-free.
- Be sure to watch the cake closely in the last 10 minutes of baking to avoid overbaking, which can dry the cake out.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
