85ggluten free plain flourI used GFA blend A (see NOTES)
½tspfine sea salt
2tspGF baking powder
50gground almondsalmond meal
2extra largeeggsI used DUCK eggs which are a minimum 70g (in shell) weight and usually a little larger. (see NOTES)
50mlalmond milkor alternative
1½pearspeeled, cored and cut into small cubes
50gdarkdairy free chocolate chips
additional walnut halves to decorate
Base-line a 9 inch loose-bottomed cake tin (round or square) with baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
In a small saucepan, melt together the chocolate, coconut oil and two sugars. Stir until well-blended. Do not allow to boil.
In a large bowl, weigh and mix together the flour, cocoa, salt, baking powder, ground almonds and chopped walnuts.
Add the chocolate-sugar liquid to the bowl and beat well with a silicone or wooden spoon.
Set aside to cool slightly, stirring intermittently.
In a separate bowl, beat together the eggs, almond milk and vanilla extract until well-blended.
Add the beaten egg mix to the cooled chocolate batter and beat through with the spoon.
Fold in the pear cubes and chocolate chips.
Pour the batter into the cake tin and smooth the top.
Bake for 30 minutes at 180 C/350 F/Gas 4 before turning the oven down to 150 C/300 F/Gas 2.
Bake for a further 10 to 15 minutes until well risen and a skewer inserted into the centre comes out more or less clean with a few crumbs.
Remove from the oven and leave in the tin to cool completely. The centre of the cake may sink very slightly. This is fine. It should be very moist and a little gooey.
When cold, carefully remove from the tin and place on a serving plate.
Decorate with walnut halves (to keep them in place, stick with a little melted chocolate) and a further sprinkle of nuts and chocolate as you choose.
Serve on its own, with poached pears or with whipped coconut cream or double/clotted cream (if you can eat dairy).
Store in the fridge between ‘eats’. It will firm up, so be sure to bring back to room temperature before serving to regain a soft, gooey consistency.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary slightly.Egg Size - It is really important to use very large eggs for this torte to get the texture that is required. I use Duck eggs, which (in shell) are a minimum 70g in weight and usually a little larger. If you don't have access to these large eggs, please make sure the liquid weight of the egg used is at least 115g.