Flourless Chocolate Cake with Poached Pears

Vanilla Poached Pears-

2 semi-ripe Bartlett pears, peeled 

1 cup of white wine (riesling or moscato is preferred but any will do)

1 cup sugar 

3/4 cup water

1 teaspoon vanilla bean paste 

Pinch salt

Cake-

6 oz of bittersweet chocolate, chopped

1 stick (8 tablespoons) of unsalted butter, cut into cubes

1/2 cup sugar

1/2 cup blanched, fine, almond flour

1/2 teaspoon fine table salt

1 1/2 teaspoons pure vanilla extract (or vanilla paste)

3 large eggs, separated

Steps-

Poach the Pears-

1. Slice the pears in half and remove the seeds and cores. In a small wide saucepan whisk together the wine, sugar, water and 1 teaspoon of vanilla paste and pinch of salt. Place it on the stove on medium heat and and bring the. Mixture to a boil. 

2. Add the pears and cook for 20-25 minutes or until tender (pierce them with a fork to see if they are soft). Cool the mixture in the pot and then refrigerate in the syrup. (Note the extra syrup is great to use in iced matcha lattes (my favorite) cocktails/mocktails, on ice cream and/or drizzled or brushed on the finished cake before serving).

Make the Cake-

1. Preheat the oven to 350F and butter an 8 or 9 inch round cake pan or springform pan. The smaller pan will result in a thicker cake which I prefer. Line the base of the pan with a round of parchment paper and then butter the top of the paper also. (Can also use a springform pan) 

2. Place a heat safe bowl over a double boiler of simmering water. Add the chopped chocolate to the bowl and when it is almost melted add the butter and stir just until it melts. Remove it from the heat and whisk in the sugar, almond flour, salt and vanilla extract. If this mixture is hot, let it cool slightly, then whisk in the eggs just until combined. 

3. In a separate bowl beat the 3 egg whites until stiff peaks form (with an electric hand mixer or a stand mixer if you have). 

4. Fold half of the egg whites into the chocolate batter first, then add the rest and add gently just until you don’t see streaks of egg white. 

5. Spread the batter into the prepared pan. Slice each poached pear half in half again then arrange them on top of the batter in a single layer.

6. Bake 25-30 minutes or until the cake is just set. You want a toothpick to come out almost clean, but let there be slightly wet crumbs still present on the pick. You don’t want to overtake this so it is still a bit fudgy. 

7. Cool the cake on a wire rack in the pan then slice and serve!  I like to serve it when it is slightly warm still but room temperature is great too!