This summer, Ingrid, the girl behind Bon Vivant, had an amazing trip in Puglia and invited us over for a Puglia night, with delicious food from Puglia region. Just imagine burrata, mozzarella, octopus salad, orecchiette with shrimps and sun-dried tomatoes, and amazing wine.
I offered to bring the dessert, so I had to find something delicious to match the other dishes that were promised.
While browsing the web, I got obsessed with Emiko Davis creations and decided to prepare her flourless chocolate tart with hazelnut meal and poached pears, that is part of her book Florentine.
What a great choice <3 the chocolate and hazelnut pair perfectly together and pears bring such a delicate touch. I think an alcohol addition, rum or brandy will go well with this cake adding an extra layer of flavour, or you may try to poach the pears in wine, rather than water. I have not tested these options yet, keep in mind these are just idea that I think might work.
The cake requires hazelnut meal, I luckily had some on hand, but if you don’t just pour some lightly toasted hazelnuts in the food processor and blend until you turn them in a hazelnut meal.
The cake turned out beautiful, with a fragrant aroma, and had amazing reviews by people who had prepared it at home, so I was sure it was delicious. I wanted to photograph it immediately and share it with you as soon as I could, so I asked my friends permission to cut it before the dinner and photograph it. I ended up bringing an already cut cake to dinner. You see, a food blogger’s life is not always easy.
Flourless chocolate & pear cake
Yield 8-10 persons
A delicious cake where the chocolate and hazelnut pair perfectly together and pears bring such a delicate touch.
- 2 pears
- ¼ cup sugar
- 2 cups water
- 150 g dark chocolate
- ½ cup sugar
- 90 g butter
- 1 cup hazelnut meal
- 3 eggs
- Preheat the oven at 180 degrees Celsius.
- Prepare a 20 cm round pan with butter and baking paper and set aside.
- Clean, core and peel the pears and cut them into eighths.
- Combine sugar and water together in a big saucepan over medium-high heat and add the pear slices.
- Let them cook for 12-15 minutes, drain and set aside.
- Melt chocolate in the bain-marie, remove from the heat and add the butter.
- Mix well until butter is melted then add sugar and hazelnut flour and mix again.
- Meanwhile, separate the white from the yolk and once the chocolate mix has slightly cooled add the egg yolks and mix well.
- In a clean bowl pour the egg whites and whip them until firm peaks form.
- Fold the egg whites into the chocolate mixture being careful not to break the structure.
- Pour the batter into the tin and arrange the pear slices on top.
- Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
- Let it cool completely before removing the cake from the pan.
1 cup= 240 ml
I think poaching pears in wine, or adding 1 tsp of rum in the batter will bring a nice flavour to the cake but haven’t tasted it yet
The recipe is slightly adapted from Emiko Davis.