Chocolate And Pear Cake With Caramelized Hazelnuts
Prep time
Cook time
Total time
Welcome the autumn with this delicious dark chocolate cake with poached pears, topped with maple caramelized hazelnuts. Gluten free, dairy free and sweetened with coconut sugar.
Recipe type: Dessert, Pastry
Cuisine: French, Gluten Free, Dairy Free
  • 5 eggs
  • 150 g dark chocolate (I used 70%)
  • 200 ml full fat coconut milk
  • 100 g coconut sugar
  • 20 g coconut flour
  • 50 g potato starch
  • 4 small pears
  • 150 g (muscovado) sugar
  • 1 vanilla pod grated (or ½ tsp vanilla powder)
  • 40 g chopped hazelnuts
  • 1 tbsp maple syrup
  • Fleur de sel (optional)
  1. Preheat oven to 180 degrees.
  2. Poach the pears: In a large saucepan just large enough to hold the pears, heat 750ml water and sugar until the sugar is dissolved. Grate the vanilla pod and place the seeds and pod in the saucepan.
  3. Peel the pears. Place them into the syrup. Cook about 15 minutes until the pears are soft but not falling apart.
  4. Drain the pears, cut them in halves and remove the core. Slice them finely.
  5. Prepare the chocolate cake base: Melt 150 g chocolate over a bain-marie, stirring occasionally. Add a pinch of fleur de sel.
  6. Separate egg yolk and the whites. Whisk egg yolks and coconut sugar. Stir in the coconut milk, add the mix of coconut flour and potato starch. Whisk further until well combined.
  7. Blend the melted chocolate in.
  8. Beat the egg whites with a pinch of salt until stiff. Add delicately to the chocolate batter with a spatula. Transfer batter to a pan, greased with coconut oil.
  9. Place the pears halves on top of the cake and gently submerge them.
  10. Bake for about 30 minutes, until a skewer inserted near the center comes out mostly clean.
  11. Caramelized hazelnuts: Mix the chopped hazelnuts with the maple syrup and pour on top of parchment paper. Place in the oven for 15 minutes. Let the caramelized hazelnuts cool down and use them as topping for the cake.
Recipe by Chocolate & Quinoa at