The Beginning of Autumn is my favourite time of the year. Food markets are stocked with a huge selection of colourful fruits and vegetables and it always inspires me to bake expecially on Sunday’s
When I was a kid I didn’t enjoy Sunday as I always had a lot of homework to prepare at school however now it’s one of my favourite days of the week.
It’s perfect day for me to spend time with my family, relax and bake some treats.
I Don’t know why but I’m always very inspired on Sunday’s and baking seems to be very easy and enjoyable .
I love the smell of freshly made cake, apples and cinammon. It always infuses the house with the aroma of comfort and joy .
Today was one of those days when the idea to bake was very spontaneous but great as usual.
Last Friday we bought some pears at our local fruit market and we a few left over for baking on Sunday.
Baking it’s a great way to make Ellie busy and get her into cooking,share some basics and have a great time.
Okey it’s already a long story and I think it’s a time to share the recipe . This cake is very Versatile and perfect for Autumn and Winter days.
You can play with flavours, replace pears to plums or even cherries,add a bit (50gr) of sherry or amaretto and create absolutely new & delicious recipe. Also this recipe is dairy and gluten free but feel free to replace the ingredients to your preferences and taste.
So for the chocolate cake ( loaf ) you will need:
3 medium size pears ( I peeled the skin off)
150 g dark chocolate (70%) ( or I made my own with cocoa butter + cacao powder @creativenature melted and cooled
•On a hot bath melt cocoa butter 3tbsp and add 4 tbsp of cacao powder , mix well till it’s thick and runny, cool it down before adding to the batter)
120 g coconut oil @Vitacocoeu
120 g of brown coconut sugar @indigo_herbs
100 g almond meal
30 g gluten free flour
1 tsp. of baking powder
1 pinch of salt
Preheat the oven to 180 ° C
Place the chocolate in a heatproof bowl over a saucepan of simmering water and heat until melted and smooth. Remove from the heat and allow to stand at room temperature until completely cool, but still runny.
In a large bowl, whisk together coconut oil and coconut sugar until combined, add the eggs and beat well ( I used hand mixer). Add the chocolate, almond meal, flour, baking powder and salt and vanilla .Mix until well combined and think enough ( if eggs were big and the batter looks too runny, add extra flour)
Pour the batter into a loaf tin and Insert the pears deep in the batter vertically.
Bake for about 40-45 min until cooked when tested with a skewer. Cool on the wire rack for another 20 minutes , dust with icing sugar and serve with your favourite ice cream or double cream .