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gâteau à la farine de châtaigne, poire et chocolat

Pear and Chocolate Cake with Chestnut Flour (Gluten Free)

Course: Cake or tart
Cuisine: French
Occasion: Fancy dinners, Picnic
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8 shares
Delicious combination of pear and chocolate, flavors enhanced by chestnut floor, thus gluten free. Prepare the cake, soak in pears cut into strips, sprinkle chocolate chips and bake.
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Ingredients

  • 4 eggs
  • 120 gr brown sugar
  • 100 gr butter melted
  • 100 gr chestnut flour
  • 50 gr corn flour
  • 1 pack baking powder 11gr
  • 3 pears
  • 50 gr dark chocolate coarsely chopped or chocolate chips

Instructions

  • Preheat oven to 180 °C.
  • Start by beating eggs with sugar until you get a smooth texture. Add chestnut flour, corn flour and baking powder, ideally previously sieved, and combine. Finally add the melted butter and combine again.
  • Pour preparation in a greased and floured tin.
  • Peel and seed pears. Cut each quarter into thin strips. Coarsely chop chocolate.
  • Arrange pears by soaking them half or ¾ way in the batter. Here I’ve only used 2 ½ pears instead of 3. Sprinkle with chocolate and again lightly press on the larger pieces of chocolate.
  • Bake at 180 °C for 35 to 40 minutes. Check with a sharp knife. When it is dry, the cake is baked.