Flourless Chocolate Cake with Spiced Pears

Name: Flourless Chocolate Cake with Spiced Pears
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 medium beet, peeled and sliced (see notes); 454 grams bittersweet chocolate, finely chopped; 1 teaspoon black peppercorns; 4 firm Bosc pears, peeled, cored, and cut into 8 pieces lengthwise; 113 grams (1 stick) plus 1 tablespoon unsalted butter, cut into 1 tablespoon pieces; 2 cinnamon sticks; 9 larges eggs, separated and at room temperature; 2 teaspoons espresso powder; 10 slices fresh ginger (about one 4-inch peeled piece); 1 teaspoon salt; 2 teaspoons Maldon salt, divided; 296 milliliters sugar; 59 milliliters unsweetened cocoa powder, sifted; 2 teaspoons pure vanilla extract; 710 milliliters sweet white wine

One portion of this dish contains approximately 13g of protein, 39g of fat, and a total of 860 calories. If $4.15 per serving falls in your budget, Flourless Chocolate Cake with Spiced Pears might be a tremendous gluten free recipe to try. This recipe serves 8. A mixture of plus 1 tablespoon butter, wine, peppercorns, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 3 hours.

Instructions

For the Pears: Bring wine, sugar, beet, ginger, peppercorns, cloves, and cinnamon sticks to boil over medium-high in medium heavy-bottomed saucepan. Reduce heat to low and add pears. Cover with parchment paper lid. Simmer until pears are tender, about 45 minutes.

Ingredients you will need

Cinnamon Stick

Peppercorns

Clove

Ginger

Pear

Sugar

Beet

Wine

Equipment you will use

Baking Paper

Sauce Pan

Remove pan from heat. Using a slotted spoon, transfer pears to a large bowl, picking off any cloves or peppercorns. Strain the syrup into a separate bowl and discard beets and spices. Return strained syrup to saucepan and boil over medium-high heat until reduced to 1 1/2 cups, about 20 minutes.

Ingredients you will need

Peppercorns

Clove

Spices

Beet

Pear

Syrup

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Frying Pan

Pour syrup over pears and cool completely, 1 to 2 hours.

Ingredients you will need

Pear

Syrup

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease a 9-inch springform pan with 1 tablespoon butter and line exterior of pan with foil.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Aluminum Foil

Oven

Sprinkle 3/4 teaspoon Maldon salt over pan bottom.

Ingredients you will need

Salt

Equipment you will use

Frying Pan

Place chocolate and remaining 8 tablespoons butter in bowl set over double-boiler (bottom of bowl should not be touching simmering water) and stir continuously until chocolate is completely melted and mixture is smooth and shiny.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Bowl

Remove bowl from heat and set aside.

Equipment you will use

Bowl

In a large bowl (see notes) whisk egg yolks and 3/4 cup sugar vigorously until mixture is a thick, pale paste.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Add cocoa, espresso powder, and vanilla, and whisk until completely incorporated.

Ingredients you will need

Instant Espresso

Vanilla

Cocoa Powder

Equipment you will use

Whisk

Add about 1/4 cup of warm chocolate to the egg yolk mixture and stir until completely incorporated.

Ingredients you will need

Chocolate

Egg Yolk

Whisk in remaining chocolate. (

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Mixture will be very dense).

In large, clean, dry bowl beat egg whites and salt with whisk attachment on medium-low speed until whites begin to froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes. Slowly add remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form.

Ingredients you will need

Egg Whites