Gluten Free Chocolate & Pear cake (serves 8)


  • 85g butter, plus 1 tbsp to grease cake tin
  • 85g golden caster sugar, plus extra for tin
  • 3 medium Field Farm eggs separated 
  • 85g gluten-free dark chocolate 
  • 1 tbsp brandy
  • 4 very ripe peeled, cored & halved pears 
  • 85g hazelnuts, toasted and ground
  • Icing sugar 

You will need a 25cm loose-bottomed tin.


  1. Preheat the oven to 180c (gas mark 4). Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. 
  2. Melt 1 tbsp butter, brush the inside of the tin and line the base with parchment, brushing with butter once more. Spoon in 2 tbsp of caster sugar, swirl around to coat the base and sides, tipping out any excess. 
  3. Break chocolate into pieces, and melt the chocolate and butter in a bowl over a pan of hot water. Remove from heat, stir in brandy and leave to cool. 
  4. Once cooled, whisk in egg yolks with sugar in a large bowl until thick and pale; fold into the chocolate adding the hazelnuts. 
  5. In a separate bowl, beat the egg whites until they reach a soft peak. Stir in a spoonful of the whites into the chocolate mix, carefully fold and repeat for the other two egg whites. 
  6. Spoon into prepared tin and level. Arrange the pears over the mixture, cut-side down. Bake for 40 minutes until the pears are soft and the cake is cooked. 
  7. Leave to cool in the tin before releasing, then place on a rack to cool properly. 
  8. Dust with icing sugar, and serve up!