Flourless chocolate cake with poached vanilla pear

level 2

Recipe components

Callebaut® ingredients

Flourless chocolate cake

  • 2g
  • 75g
    caster sugar

Whisk until very light and aerated.

Melt together until smooth

Fold everything together


  • 2As needed

Peel cut into quarters. Take out the core and cut into even sized pieces

  • 400g
  • 1As needed
    cinnamon stick
  • As needed
  • 1g
    lemon sliced

Boil together

Turn down the heat, put in the pears and cover with silicone paper
Cook until starting to soften

Take off the heat, drain on paper to remove extra syrup.
Leave to cool before arranging on the flourless chocolate cake mixture

Bake at 150⁰c for approx. 25 minutes. To know this is cooked- the edges will bubble up around the cake ring. The middle will look softer but it should have a firm wobble
Remove from the oven and leave to cool
Cut with a hot knife- best served at room temperature for optimum taste