A flourless cake made with pears, unsweetened cocoa, and amaretti: soft, moist, and fragrant, also perfect in a gluten-free version using certified gluten-free amaretti.
Cut the pears into chunks and sauté them with the butter and sugar until soft; let cool slightly.
Roughly mash the cooked pears into a puree.
In a bowl, crumble the amaretti and mix them with the unsweetened cocoa and the pinch of salt.
Add the pear puree to the amaretti and cocoa mixture, then incorporate the egg and mix well until combined.
Pour the mixture into a 20 cm buttered and floured cake pan; sprinkle the surface with a little sugar.
Bake in a static oven at 180°C for about 30 minutes. The cake is ready when it pulls away from the edges but remains moist in the center.
20 cm cake pan
Pan
Bowl
Static oven
Keep refrigerated, covered with plastic wrap, for 2-3 days; at room temperature for 1-2 days
Recipe naturally made without flour; it tastes even better the next day.
Italia, Toscana
| Energy (kcal) | 186.47 |
| Carbohydrates (g) | 25.03 |
| of which Sugars (g) | 25 |
| Fat (g) | 6.8 |
| of which Saturates (g) | 3.08 |
| Protein (g) | 1.93 |
| Fiber (g) | 2.46 |
| Sale (g) | 0.01 |
