A chocolate and pear cake

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This cake is inspired by a recipe from the my darling lemon thyme blog. Β Emma’s dark chocolate, pear and rosemary cake can be found here http://www.mydarlinglemonthyme.com/2014/04/exciting-news-dark-chocolate-pear.html

Over the weekend I picked up a couple of kilos of pears for a good price at my farmers market. I was then searching for inspiration and stumbled across this gorgeous cake. It looked divine and I knew immediately what to do with my pears! I didn’t have all the ingredients so I adapted the recipe to suit what I had in the pantry and it worked out rather deliciously.

I served the cake with my chocolate olive oil sauce which you can find a couple of posts back.

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Chocolate pear cake

Ingredients

3/4 C brown rice flour

3/4 C quinoa flour

1/4 C cacao powder

1 t baking powder

3/4 C coconut sugar

1/4 C chia seeds

1/2 C dairy free dark chocolate, roughly chopped

a pinch of salt

4 small pears

3 organic free range eggs

3/4 C coconut oil

1/4 C plant milk

1 t vanilla bean extract

1 t rosewater

Method

Pre heat the oven to 180 degrees celsius. Line a 27 cm round cake tin with baking paper.

Sift the flours, cacao, baking powder and salt into a large bowl. Add the coconut sugar, chia and dark chocolate.

Grate 2 of the small pears and place in a separate bowl. Chop the other 2 into small cubes, roughly 2 x 2cm, and add to the dry ingredients bowl.

Crack the eggs into the bowl with the grated pear, add the coconut oil, plant milk, vanilla extract and rosewater. Give a good whisk.

Pour the wet ingredients into the dry and fold through until just combined. Pour into the prepared tin and bake for 40-50 minutes, or until a skewer inserted comes out clean. Leave to cool in the tin for 5 minutes before turning out on a wire rack.

Serve warm with chocolate olive oil sauce and coconut cream. Will keep in an airtight container in the fridge for 1 week.

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Enjoy!

3 thoughts on “A chocolate and pear cake

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