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(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Vegetarian, Dairy
This works equally well as a pear or cherry chocolate desert
175g (6oz) 70% chocolate
50g (2oz) butter
125g (4oz) fine/castor sugar
50g (2oz) ground almonds
30g (1oz) chickpea flour
15g (½oz) instant coffee powder
6 large eggs
50ml (2fl oz) single cream
3 large pears or 30 cherries - remember to stone them
Pre-heat the oven to 180 C, 160 C Fan, 350 F, Gas 4. Line and grease a spring form tin (22cm/ 9inch)
Separate the eggs and whisk the whites together with the sugar until they form soft peaks - put to one side.
Melt the chocolate over a bowl of water or microwave for about 2 minutes, add the butter a little at a time stirring to amalgamate and then add the cream and coffee powder Mix in the almonds, and the chickpea flour adding a little egg white mix to ease the way. Fold in remaining egg white mix.
Peel, core and cut the pears into quarters. Arrange into the bottom of the cake tin. Pour over the cake mixture and bake for about 35 minutes, until a tooth pick comes out clean in the chocolate part - the pear part should be damp.