This cake is inspired by a recipe from the my darling lemon thyme blog. 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.
Chocolate pear cake
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
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.