Gluten free cake with pears and cocoa

The gluten free soft pear and cocoa cake is an easy to prepare, very good dessert that does not crumble. Light and tasty, prepared without butter and without dairy products.
A cake with a surprising consistency; moist, tender, compact that leaves an extraordinary flavor in the mouth.
Pears and cocoa is a perfect combination, if you then add a little vanilla and a few drops of amaretto liqueur, glaze with dark chocolate and cover with chopped hazelnuts, it will be difficult not to love it at the first bite!
The cake with pears and cocoa is perfect not only for celiacs, for lactose intolerant but also for those on a diet and who do not want to give up eating well but with taste!

Preheat the oven to 180 degrees.
In a bowl, add all the dry ingredients, except the yeast, mix with a fork and then pour the liquid ingredients. Mix quickly with a whisk until the dough is smooth and homogeneous. Wash and cut the pear into cubes, put it in the dough, continue to mix and finally add the yeast.
Line a 22 cm springform pan with baking paper or use a 22 cm silicone mold of your choice, pour the dough inside, level the surface with a spatula and bake. Cook at 180 degrees for 35 minutes.
After the time has elapsed, do the toothpick test before taking it out of the oven, if it is cooked, leave it in the oven for a few more minutes and then take it out of the oven.
Let it cool completely. When it’s ready, prepare the glaze. Melt the chocolate in a bain-marie, pour it over the cake, cover the surface with the grains and leave at room temperature for about an hour. When the icing is crunchy, your gluten free pear and cocoa cake will be ready to be served!

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