Fancy chocolate and pear cake with marshmallow

Drum
1 large cake serving Prep: 25 mins
Rate this recipe
Don’t bake this cake for too long – the texture should be similar to a brownie’s.


By Carmen Niehaus October 01 2018
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Ingredients (14)

200 g cake flour — stoneground
60 g cocoa powder
2.5 ml Robertson's bicarbonate of soda
5 ml Robertson's baking powder
2.5 ml salt
40 g brown sugar
30 g sweetener — xylitol or stevia
3 eggs
180 ml oil
300 g pears — grated
50 g chopped walnuts or pecan nut
100 g dark chocolate — 70%, melted
3 eggs — white
180 ml xylitol pinch of cream of tartar oven-roasted pear slices to decorate
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Method:

Preheat the oven to
180°C.

Grease a
23cm springform tin
with nonstick spray
and sprinkle flour
over.

1 Sift the dry
ingredients together,
then mix in the
sweeteners.

2 Whisk the eggs
and oil together, then
add the pears and
beat.

3 Alternate folding in
the dry ingredients,
nuts and melted
chocolate into the
egg mixture.

4 Spoon into the
prepared tin and
bake for about
30-40 minutes
until just cooked –
it should still be
slightly wobbly in the
middle. Allow to cool.

5 TOPPING

Put the egg whites,
sweetener and
cream of tartar in
a glass bowl over
a saucepan filled
with hot water.
Stirring continuously,
let it simmer for 3
minutes until warm
and the sweetener
has dissolved.

6 Remove from the
heat and beat with
an electric beater
until light and smooth.
Spoon dollops of
marshmallow onto
the cake and scorch
lightly with a blow
torch. Finish with
pear slices.

TO MAKE THE
PEAR SLICES

Sprinkle a little icing
sugar over thin pear
slices.

Roast in the
oven at 180°C for
about 10 minutes –
the pears should be
lightly caramelised.



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