The recipe of this post comes from Emiko Davie’s Florentine cookbook. It is a one of a kind book that beautifully captures the magic of Florence’s markets, trattorias, and streets. Emiko’s writing weaves stories of the city’s history and culture with an authentic collection of meticulous regional Italian recipes that are beautifully captured through photography.
The Torta di Pera e Cioccolato cake particularly caught my attention since I’ve tried combining both of these ingredients in a dessert before and I was not very impressed with the result. So I decided to give it another try – mainly because Emiko’s recipes are meticulous and so reliable!
This is not a flourless cake as it contains almond flour, and it’s not as decadent as the flourless chocolate tahini recipe I posted a few weeks ago, but it does have a melt in your mouth texture that makes it really hard to just eat one slice. Remember, the quality of chocolate matters significantly – the better the chocolate, the better the cake!
Recipe from Florentine by Emiko Davies
50g granulated sugar
2 medium pears, peeled, cored and cut into eighths lengthways
150g dark chocolate
90g unsalted butter at room temperature, cubed
90g caster (superfine) sugar
90g almond meal
3 large eggs, separated
1 tablespoon cocoa powder to dust the cake pan
Icing sugar for dusting (optional)
1. Combine the granulated sugar with the water in a saucepan and set over medium heat. Add the pear slices and poach for 10-15 minutes, or until tender but not too soft (a knife should easily penetrate the flesh without any resistance). Drain and let the pear cool.
2. Preheat the oven to 180°C (360°F). Grease a 9″ round springform cake tin and dust with the cocoa powder.
3. Melt the chocolate over a bain-marie. When melted, remove from the heat, add the butter and stir until the butter has melted. Add the caster sugar and almond meal, stirring to combine. When the mixture is cool, add the 3 egg yolks.
4. In a separate bowl, whisk the egg whites to firm peaks, then gently fold them into the chocolate batter. Pour the chocolate mixture into the cake pan. Arrange the pear pieces on the top of the batter, pushing them slightly in. Bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let cool completely before unmolding from the pan and dust with icing sugar before serving.