If you are following a gluten free regime, there is no need to deprive yourself of an occasional decadent treat. Try our Gluten free chocolate and pear cake.

Serves: 8-10 | Cooking function: 160C 4D Hot Air | Prep time: 20 minutes

• 110g unsalted butter
• 110g caster sugar
• 100g dark chocolate
• 3 eggs, separated
• 85g ground almonds
• 3 ripe pears

Allergens highlighted in Bold

1. Prepare a loose bottomed round cake tin by greasing and lining with greaseproof paper.

2. Melt together the chocolate and butter in a pan on induction power level 2, once melted, remove from the heat and leave to cool.

3.Whilst the chocolate is melting start to peel your pears and slice them into quarters, layer these on the base of your pre prepared cake tin.

4. Separate the eggs, putting the whites into a mixer and the yolks into a separate bowl. Leave the whites on a high speed for 6 minutes until stiff peaks have formed.

5. Meanwhile, whisk together the egg yolks and sugar until the mixture turns a pale yellow colour. Then pour in the ground almonds while still whisking.

6. Pour over the cooled chocolate over the egg and ground almond mix, folding together.

7. One spoonful at a time add the whisked egg whites to the chocolate mix folding everything together with a metal spoon.

8. Pour this into the cake tin, covering all of the pears sat in the base of the cake tin.

9. Bake in the oven for 50 minutes, then leave to cool on a wire rack before serving.

10. N.B Can be stored in the fridge over night to get a fudge like texture.