This pudding cake is called such as it's the best of both cake and pudding in texture. It's completely grain free and packs a decedent chocolate punch! If you don't have an air fryer you can cook in the oven on a lower heat of about160 degrees .
Makes 4 -6 servings
I baked this in a 7in x 9in casserole dish
Ingredients
2-3 ripe pears peeled and cored
85g of unsalted butter (will be melted)
85g of coconut sugar
85g of dark quality chocolate (I used Willie's 70% Chef drops which are wheat & gluten free- I bought them from Waitrose).
85g of ground almonds
3 eggs separated
Instructions
Melt the butter and chocolate on very low heat in a saucepan until just melted and then transfer to a large bowl and leave to cool whilst preparing the other ingredients.
Peel and core the pears and slice them in half - set aside
In a clean bowl whisk the egg YOLKS with the coconut sugar until thick
Fold the egg yolk and sugar mixture into the melted chocolate mixture
In a clean bowl whisk the egg whites until almost stiff, (it will make them easier to fold into the chocolate batter if they're not too stiff).
Add a large spoonful of the whisked egg whites into the chocolate batter to loosen and then gently fold in the rest of the egg whites until combined.
Pour the chocolatey batter into your casserole dish and place the pear halves gently on top.
Bake in the air fryer on the 'bake' setting (or bake in the oven on medium heat at 160 degrees) for 50 minutes.
Leave to cool for a few minutes and then dust with 1 tsp of icing sugar and serve- this is lovely with coconut yogurt!
Tip- To make this cake dairy-free swap the butter for coconut oil
