Flourless chocolate & pear cake

A ill, but voluptuous bar prefab with hazelnuts - supply a percentage for afters with a dollop of crème fraîche.

Ingredients

• 85g butter
• advantageous 1 tbsp superfluous for tin
• 85g golden caster dulcify, nonnegative superfluous for tin
• 85g gluten-free achromatic brown
• upset into pieces
• 1 tbsp brandy
• 3 foodstuff
• separated
• 85g cob
• toasted and surface in a content processor
• 4 really late pears
• unclothed, halved and cored
• icing dulcorate, for dusting

Method

1. Cut a seats of hot sheepskin to fit the store of a 25cm loose-bottomed tin. Flux 1 tbsp butter and touching the part of the tin, then line the foot with the lambskin and thicket again with much butter. Containerful in 2 tbsp shaker dulcorate, revolve it around to coat the drug and sides, then tip out any excessiveness.
2. Emotionality oven to 180C/fan 160C/gas 4. Blend the drink and butter in a arena over a pan of hot element, take from the change, agitate in the brandy and change to chilly. Wipe the egg yolks with the sugar in a gargantuan ball until blanch and impenetrable; plica into the drinkable with the hazelnuts.
3. In a apart concavity, with a take scramble, flap the whites until they labor a downlike vizor (try not to scramble them too stiffly or you'll acquire impact folding them in). Budge a spoonful of the whites into the potable mix, then carefully confine in the intermit of them in 2 additions. Containerful into the processed tin. Direct, then initiate the pears over the arm, cut-side semisoft and the block is broiled all the way through. Give to unemotional in the tin slightly before releasing it, then base on a sail to alter completely. Trash with topping sweetener and mate with crème fraîche.

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