I am a lucky girl. I’ve never been really allergic to food. I can eat whatever I want. If I try eggless, dairy-free or flourless recipes is usually because of the curiosity and need of experimenting and trying new things. Lately one of my friends found out she is gluten intolerant and I felt bad for her. I hate being restricted. I know you can eat delicious things, as there are quite a lot of fantastic gluten-free blogs like Jenn Cuisine, Cannelle et Vanille or Tartelette, but you need to try harder and make more effort.
Here is a recipe that proves that cakes without gluten can be delicious as well. I love a chocolate and pear combination, I already tried it out with this cake and it was a hit. This cake was no different. It was easy to bake and to eat.
Adapted from BBC Good Food
Uses 23-cm spring form
- 85 g gluten-free dark chocolate, chopped
- 85 g butter
- 1 Tbsp whiskey
- 3 eggs, separated
- 85 g golden caster sugar
- 85g hazelnuts, toasted and ground in a food processor
- 4 very ripe pears, peeled, halved and cored
- icing sugar, for dusting