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Gluten-free chocolate, date and pear cake
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Indulge in a stunning gluten-free chocolate, date, and pear dessert topped with rich chocolate cream.
Ingredients:
  • 250g fresh medjool dates, pitted, chopped
  • 2.50 gm bicarbonate of soda
  • 140.00 gm buckwheat flour
  • 65.00 gm cocoa powder
  • 4.00 gm baking powder
  • 2 eggs, lightly beaten
  • 113.75 gm light-flavoured extra virgin olive oil
  • 2 small beurre bosc pears, peeled, halved, cored, thinly sliced
  • 100g dark chocolate, finely chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced and generously grease a 6cm-deep, 22cm round springform pan. Line both the base and sides with baking paper for easy removal later on.
  • In a medium saucepan, combine dates and 1 1/2 cups of water over medium heat until boiling. Remove from heat, stir in bicarbonate of soda, and let it stand for 10 minutes. Blend with a stick blender until smooth.
  • Combine the sifted flour, cocoa, and baking powder in a bowl. Add the egg, oil, and date mixture, then stir until well mixed.
  • Spread the mixture into the prepared pan, then delicately place sliced pears on top in a slightly overlapping pattern. Bake for 50-60 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  • Place the chocolate in a microwave-safe bowl. Microwave on HIGH for 1 minute, stirring halfway through, until melted and smooth. Transfer the cake to a serving plate and drizzle with the melted chocolate. Serve and enjoy!

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