La Différence

La Différence
A passion for food

Saturday, 5 March 2016

Chocolate Poached Pear Cake (Gluten-Free) with Chocolate Sauce

Chocolate Poached Pear Cake (Gluten-Free) with Chocolate Sauce

Here's a lovely gluten-free cake for all the family to enjoy including those who are wheat intolerant.  I've substituted wheat flour for a 50/50% mixture of ground almonds and gluten-free self raising flour. Just make sure you use a recommended cocoa powder and gluten-free chocolate... there's lots of different varieties the labels or ask your store for advice.   Of course you could use regular ingredients if there's no health issues involved.   

You'll find the recipe below in both metric & cups

You will need a 7" / 18 cm round baking tin buttered & lined with baking parchment.

Set the oven to 160C / 325 F / Gas mark 3 


The Cake:-

100 gms / 1 cup ground almonds
100 gms /1 cup of gluten-free self raising flour ( I used Asda's own.. alternatively you can use rice flour with 1½ level tsps of gluten-free baking powder).
25 gms/  ¼ cup cocoa powder (do not using drinking chocolate)
150 gms/  1 stick + 2tbsps butter
150 gms / ¾ cup caster/ superfine sugar
2 large eggs
a drop of milk if needed

The Poached Pears:-

4 ripe but firm Conference Pears
2 tbsps Demerara or soft brown sugar
25grams / 2½ tbsps butter
2 tsps of grated orange zest

The Chocolate Sauce :-

75ml / 5tbsps double / half & half cream
75gms / ½ cup 70% dark chocolate ( chopped or broken into smallish pieces)
optional 1 tbsp caster sugar if you prefer a sweeter sauce...I left this out


Firstly prepare the pears by peeling them cutting into quarters and removing the core.
Melt the butter & demerara/brown sugar in a frying pan
Add the pears and the orange zest and gently poach for around 5 minutes until the pears are tender.
Leave to cool with the juice

Meanwhile make the cake batter by creaming together the butter and sugar until light & fluffy
Mix together the flour, ground almonds & cocoa powder and sift together.
Now beat one egg into the butter and sugar then add a couple of tbsps of the flour etc
Add the other egg mixing well then the remainder of the flour etc.
The batter should be of a dropping consistency if not add a drop of milk.

Now, pour the batter into a buttered 7" / 18 cms tin which has be lined with baking parchment

Arrange the cooled pears on top and pour over any remaining juices from the pan.

Bake in a pre-heated oven  160c/ 325F Gas 3 on the centre shelf for approximately 1 ¼ hours or until an skewer inserted into the centre of the cake comes out clean. The cake should firm and well risen with no wobble at the centre.

Whilst the cake is baking prepare the chocolate sauce by combining all the ingredients in a bowl set over a simmering pan of water carefully stirring all the time until the chocolate is melted and the sauce dark & glossy... remove from the heat.

This dessert is delicious served warm from the oven or left to cool.  I also like to serve it with a dollop of vanilla ice cream drenched with the chocolate sauce ♥



  1. I really have to thank you for taking the time & care in writing this recipe. Not only because of the gluten-free aspect but the easy way you convert the weights into cups. It makes my life for one so much easier. Keep up the great work Dor x Natalie xxx

    1. That's so very kind of you Natalie, it's lovely to get such positive feedback <3

  2. I agree with Natalie's comment Dor; it's so well written, caters for a gluten-fee audience and is user friendly in terms of personal weigh preference. You really have thought or everyone, and every-thing! Thank you for sharing another of your lovely, lovely recipes xx

    1. Aww you're such a sweetheart Doodle. Thanks so much Francesca <3

    2. I know this is a bit of an odd question, but my mum isn't a big fan of chocolate cake, but she lovely pears. Could you omit the cocoa powder and replace it with a bit more flour and/or ground almonds, and serve with custard or Crème anglaise perhaps? xx

    3. Absolutely Doodle, Pear & Almond cake is delicious... as you say just increase your flour content by 25gms to replace to cocoa and I would also add a drop of Almond extract to the batter to give the flavour a boost. It would be fab just served with some creme fraiche too. Good luck with it and love to your mum ♥

    4. Ooooh thank you huni; I will definitely be giving this a go. Probably twice; with and without chocolate :) x x


I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥