Gluten-free chocolate and pear cake
This is a wonderfully rich cake. If you’re gluten intolerant, always use gluten-free baking and cooking ingredients. If unsure, check with a medical professional.
1 ring cake Preparation time: 20 minutes Baking time: 45-50 minutes
60 ml (¼ c) cocoa powder and extra for dusting (gluten-free brand)
230 g gluten-free flour
5 ml (1 t) baking powder
(gluten-free brand) pinch of salt
250 ml (1 c) sugar
125 ml (½ c) chopped dark
20 ml (4 t) chopped rosemary
3 pears, grated
250 ml (1 c) chopped
macadamia or pecan nuts 5 ml (1 t) vanilla essence
100 g dark chocolate
160 ml (²⁄₃ c) coconut milk
Preheat the oven to 180 °C. Grease a
20 cm bundt tin with nonstick spray and dust with cocoa powder.
1 Cake Sift together the cocoa powder, flour, baking powder and salt.
2 Whisk together the eggs and sugar until thick and pale.
3 Gently fold the dry ingredients into the egg mixture.
4 Fold in the chocolate, rosemary, pears, nuts and vanilla essence.
5 Spoon the batter into the prepared tin and bake for 45-50 minutes. Turn out on a wire rack.
6 Ganache Melt the chocolate in the microwave oven or over boiling water and slowly stir in the coconut milk. Cool slightly and pour over the cake.
7 Garnish Scatter the rosemary on top.