Pear chocolate and almond cake

Deliciously rich gluten free chocolate cake with soft poached pear. A wonderful dessert with a big dollop of creme fraiche or cream.

1. 1

   Peel the pears and remove the stalk.

2. 2

   Cut the pears in half lengthways.

3. 3

   Cut in half again, and again so you have eight slices.

4. 4

   Cut out any core from each slice.

5. 5

   Put the 50 g sugar and 500 ml water in a saucepan and place over a medium heat.

6. 6

   Add the pear slices and poach for 10 minutes, or until tender but not too soft (a knife should go in easily).

7. 7

   Lift the pears out with a slotted spoon and place on a wire rack to cool.

8. 8

   Meanwhile, preheat the oven to 180°C.

9. 9

   Grease a 23cm round springform cake tin with a little soft butter and line the base with baking paper.

10. 10

    Melt the chocolate in a bowl over a pan of simmering water.

11. 11

    When melted, remove from the heat, add the butter and stir until the butter has melted.

12. 12

    Add the sugar and ground almonds and stir together.

13. 13

    Leave to cool for a few minutes.

14. 14

    Separate the eggs.

15. 15

    Once the chocolate mixture has cooled, stir in the egg yolks.

16. 16

    Whisk the egg whites to firm peaks, then fold them into the chocolate mixture, until there are no white streaks.

17. 17

    Pour into the prepared tin and spread out, smoothing the top.

18. 18

    Arrange the pear pieces on the top, pushing them slightly in.

19. 19

    Bake for 40 minutes, or until a skewer or cocktail stick inserted into the middle of the cake comes out clean.

20. 20

    When cool, remove the cake from the cake tin.

21. 21

    Dust with a little icing sugar just before serving.

22. 22

    Serve on its own, or with cream / creme fraiche / ice cream.