How to make
Heat the oven to 360°F (180 °C). Prepare a 10″ (25 cm) baking form, covered with baking paper.
Separate the egg yolks from the whites. Melt the butter with the chocolate in a water bath. Leave it at room temperature a bit to cool, then add the yolks 1 by 1, the cocoa through a sieve, the almond flour, salt and almond extract. Use a spatula, not a mixer. Stir by hand to a nice, smooth, shiny mixture. Leave it aside.
Beat the egg whites to foam in a mixer bowl. Carefully add the sugar in several lots and beat with the mixer on high to obtain a snowy mixture. Carefully add it to the chocolate mixture. Pour the chocolate dough into a cake form.
Peel the pears, remove the cores with a teaspoon and cut the pears into a fan using a sharp knife (don't cut the upper, narrower end). Place them on top of the dough without opening the fan. Bake at 360°F (180 °C) for about 35-40 min.
Let them cool in the oven dish and put in the fridge for at least 2 hours, for the butter to harden. Sprinkle with powdered sugar and cut it into triangular pieces - be sure each slice has a pear.
Source: Home Cooking.
Notes: There's no raising agent or flour in the dough. Instead we're using almond flour in this recipe.
I just tried this cake with pears and decided to put it in the Special Occasions category. It's moist, with a strong chocolate aroma. To my surprise, the pears were soft, yet crunchy, even though they were baked.
PS: After 35-40 min. of baking, a toothpick has to have crumbs on it when you poke it. Don't bake longer than the time listed!
