Preheat oven to 180°C.Line a round dish or springform tin with parchment paper on the base and grease well with butter.Melt the chocolate and butter in a bain marie, then add the brandy. Whisk until well combined and silky smooth. Remove from the heat as soon as it’s melted.Beat egg whites to soft peaks.Whisk the egg yolks and xylitol into chocolate mix.Finally, pour the chocolate mixture into the ground almonds and add the whipped egg whites, folding in gently until just combined.Pour into the prepared dish, and decorate with pear halves.Bake for 30 – 40 minutes, or until a knife comes out clean.Serve with whipped cream, creme fraiche or mascarpone.Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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