Francy’s Pear and Chocolate Cake, a truly sugar-free dessert.
Right now, there are juicy pears at the market for low prices, so I didn’t hesitate to buy them and got to work as soon as I got home.
The result was a very delicious, soft, and delicate cake.
I enjoy having it in the afternoon with a cup of tea or even with a nice cappuccino, especially in this rainy season.
If you try it, let me know in the comments what you think, oh man, it’s so good!
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 2 Decana pears (about 500 grams (1.1 lbs), plus some slices for garnish)
- 2 eggs
- 100 g potato starch
- 2 tablespoons unsweetened cocoa powder (if you prefer a sweeter cake, you can use sweetened cocoa)
- 1 teaspoon ground cinnamon
- 1/2 packet baking powder
- as needed chopped pistachios (optional)
Tools
SPECIAL: Guide to the best electric choppers.
To prepare this wonderful cake you will need:
- 1 Chopper
- 1 Bowl
- 1 Cake Pan
Steps
Take two Decana pears, wash and peel them.
Cut them into large pieces.
Place the pears in the mixer.
Blend until you get a purée.
Transfer the purée into a bowl.
I placed the emulsifying disc in my mixer and added the eggs.
I turned on the mixer to create an airy foam that makes our cake very fluffy.
Add the eggs and potato starch to the bowl with the purée, and mix well.
Add the cocoa and cinnamon, then mix.
Finally, add half a packet of baking powder and mix.
Garnish with pear slices, bake for about 30 minutes at 356°F, then let cool.
Sprinkle with chopped pistachios.
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FAQ (Frequently Asked Questions)
Can the pears be replaced?
You can replace them with the same amount of applesauce.
How is it stored?
I store it in the fridge.
What pan did you use?
A pan with a 20 cm (8 inches) diameter, but a 15 cm (6 inches) one is also fine.
