Pear and chocolate cake 

Today I am happy to introduce a new collaboration with one blog that I love: Clem sans gluten ! Clémentine Miserolle has recently published a cook book filled with great gluten free recipes: « Une année de cuisine familiale sans gluten ».

In the book as well as in her blog, Clémentine shows us what she cooks and enjoys with her family and friends everyday.

By reading her book, I have to say that it feels like seeing her in her small, cosy Parisian kitchen everyday baking cakes and showing how delicious gluten free food can really be !

Here it is an exemple with this fantastic recipe for a yummy chocolate cake with pears. Merci Clémentine !

INSTRUCTIONS

STEP 1

Pre-heat the oven to 180°C.

Butter a baking pan, add some grease-proof paper, butter it too. Sprinkle some cane sugar all over it.

STEP 2

Melt the chocolate along with the butter at « bain-marie ». Once melted, put it aside.

STEP 3

In a big bowl, mix the eggs yolk and the sugar with the help of a mixer until you get a creamy consistency. It usually takes about 3 minutes.

Add the melted « chocolate+butter », then the almond powder. Mix well and put it aside.

STEP 4

In another bowl, add the eggs white, a pinch of salt, and beat them until stiff.

STEP 5

Now add the eggs white to the other mixture by being very careful to keep the eggs white stiff. Blend them delicately into the mixture.

STEP 6

Pour everything into the baking pan.

Peel and slice the pears. Dispose them on top.

Put it in the oven and cook it for about 45 minutes, by rotating the baking pan  when half-baked.

STEP 7

Take the cake out of the oven.

Glaze the pears with some apricot jam by using a silicon brush.

Let it cool down and serve it with some icing sugar on top.

Enjoy!

Discover more about Clem sans gluten in my interview to Clémentine Miserolle: 

http://bacididamaglutenfree.com/fr/portfolio/whos-clem-sans-gluten/

Ingredients

 

– 100 gr almond powder
– 100 gr butter
– 100 gr red cane sugar + 1 tablespoon for the baking pan
– 100 gr dark chocolate for pastry, cut in small pieces
– 3 eggs, separate the yolk from the white
– 1 pinch of salt
– 4 beautiful pears (like William for example)
– 1 tablespoon of apricot jam
– icing sugar to decorate

 

Recipe by Clémentine Miserolle
For the recipe in French, it’s here:
Clem sans gluten
To buy her cook book 
« Une année de cuisine familiale sans gluten »
Click here

 

 

 

Share

Leave a Reply