• 200 g stoneground cake flour
• 60 g cocoa
• 2.5 ml bicarbonate of soda
• 5 ml baking powder
• 2.5 ml salt
• 40 g brown sugar
• 30 g sweetener (eg. xylitol or stevia)
• 3 eggs
• 180 ml olive and seed oil blend
• 300 g pears, grated
• 50 g walnuts or pecan nut, chopped
• 100 g dark (70% cocoa) chocolate, melted
• 3 egg whites
• 180 ml xylitol
• Pinch of cream of tartar
• Oven-roasted pear slices to decorate
METHOD (30-40 MINS)
Preheat the oven to 180°C.
Grease a 23cm springform tin with nonstick spray and sprinkle flour over.
Sift the dry ingredients together, then mix in the sweeteners.
Whisk the eggs and oil together, then add the pears and beat.
Alternate folding in the dry ingredients, nuts and melted chocolate into the egg mixture.
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.
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 three minutes until warm and the sweetener has dissolved.
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. — Food24.