Gluten Free Chocolate Torte w/Pear | Not too rich!!

I’m so excited to present my first Gluten Free, flourless cake. One of many to come. It’s a beautifully light, nutty cake that’s not too rich or heavy. Pair it with my Chantilly Cream and it’s a match made in heaven!

***RECIPES & METHOD BELOW***

For those new to my channel (subscribe now I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you.

METHOD & RECIPEs
Use a 9” or 10” round springform pan (both will work)

250g Unsalted butter, room temp
300g Brown sugar
1t (5g) Salt
6 Eggs
300g Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No 811)
1t (5g) Vanilla essence or extract
20g unsweetened cocoa powder
200g Almond meal (blanched, finely ground)
1 Pear – I use Packham Pears (Green)

Start with melting the choc chips in the microwave in short 20 sec bursts or over a warm bain marie. You want the chocolate to still be warm but not hot. Set aside.

Cream butter and sugar until pale and light. (Approx 5-10min)

Add your melted, cooled chocolate. Scrape down and remix.

Add eggs – one at a time and scrape down after every second addition.

Add vanilla

In a bowl mix together your almond meal, salt and cocoa powder – then add it to your mixer. DONT mix too long or the almonds will start to get oily and you’ll be left with a curdled batter and oily cake at the end.

Core your pear and cut 10 thin slices and rough chop the remainder. Fold the chopped pear into your batter and pour it into your springform pan.

Decorate the smoothed top with the 10 pears in a spiral pattern like a clock.

Bake at 160C or 325F for 60-90 minutes or until the toothpick comes out with very little thick batter and a few nuts attached.

Cool completely, unpan and serve with Chantilly cream or ice cream!

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MERCHANDISE

Springform pan

Callebaut brand 54.5% Recipe No 811

Wooden Chopping Board

Schmidt Brother’s Madnetic Knive Block

Glad Parchment Paper

Small and large strainers

Kitchenaid mixer

Kitchenaid kettle

Aarke seltzer maker

De’Longhi Espresso Magnifica Xs

Little white prep bowls

s/s prep bowls

glass prep mini bowls

Spatula

Christian Paul watch
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