Chocolate cake, pear and hazelnuts {without milk – sans gluten}

La neige et le froid sont arrivés pour de vrai, faut dire que le changement a été brutal, bah oui y’a encore trois semaines, on se l’a coulait douce et on allait manger des glaces en terrasse par 25 degrees ! Bon là je crois bien qu’il était temps que ça s’arrête (oui j’ai cru qu’avec les effets du changement climatique on aurait carrément plus d’hiver et ça fait flipper),

alors place à l’hiver et au plaisirs qui vont avec.

Et là on va parler goûter, because yes, snacking is sacred and I admit that in winter it is the time when the desire for chocolate returns with, among other things, hot chocolates, Liège chocolate or chocolate cake. And there we are obviously going to talk about cake but not just any cake, a chocolate fondant, THE fondant chocolat, a chocolate fondant, pear and hazelnut (Yes, just that !) ! Something decadent and crunchy, fondant and soft, in short, perfection in my opinion ! To be enjoyed without moderation or almost, preferably lukewarm, cozy up on your sofa with a blanket with fireside option and cat purring on your lap !!!

Chocolate cake, pear and hazelnuts {without milk – sans gluten}

For a mold lacking 26 cm

200 g dark chocolate
60 g vegetable margarine
50 g whole sugar
5 eggs
5 cl of soy cream
40 g of sorghum or quinoa flour
3 small pears
60 grams of hazelnuts

Melt the chocolate and margarine in a bain-marie.
Preheat the oven to 180°.
Beat the egg yolks with the sugar until the mixture foams slightly then add the melted chocolate.
Then add the soy cream then the flour.
Beat the eggs until stiff then mix thoroughly.
Pour the preparation into a mold to run out of 26 cm non-stick.
Peel the pears then cut them in half lengthwise and remove the seeds. Arrange them on the cake.
Coarsely crush the hazelnuts and add them on top of the cake.
Bake 18-20 minutes.