Ok, I saw flourless cake on a cooking show one time and then I found a recipe for it the other day. What a great way for the gluten free folk to enjoy some tasty cake! I took the recipe I found and went at it to make a sugarless version. The taste of the slightly bitter dark chocolate mixed with the sweet juiciness of the pear is AMAZING!!! And a cake with lots of protein?! I mean come on! Can't go wrong here!!!
3 Bartlett pears
3 oz dark choc
1/4 lb toasted slivered almonds
3 tbs butter
1 tbs coffee
3 tbs raw honey
3 egg separated
Make a double boiler out of a metal or glass bowl and a sauce pan. Put water in the sauce pan and rest the bowl on the edges of the pan. Break chocolate into bowl . Add butter and melt it down until it is creamy. Add the coffee and let sit. Whip together the honey and the egg yolks until blended well (about 2 min) Toast the slivered almonds in a dry pan over md/high heat until lightly browned. Blend almonds in a food processor until finely chopped. They almost get powdery. Fold the chocolate, egg/honey mixture and almonds together. Beat the egg whites until they form soft peaks. If you get them too stiff they are hard to mix later. Fold the egg whites into the chocolate one spoonful at a time. (break it up into 3 spoonfuls) Line the bottom of a spring form pan with parchment paper. Pour the batter into the spring form pan. Peel 3 pears. Cut them in half and remove the cores using a melon baller. Place them face down onto the top of the cake batter and bake at 350 degrees for 30 minutes. Let cool before opening the spring on your pan.