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Sometimes chocolate cake can be a bit rich, but the pears in this recipe help to cut through the intensity of the dark chocolate, and using almonds instead of flour, makes this unexpectedly light and moist.
85g caster sugar
85g dark chocolate (at least 70% cocoa solids)
3 eggs, separated
85g ground almonds
4 ripe pears, peeled, cored and sliced
Achieving the perfect results
This recipe is supplied by The Pantry and Parlour.
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.