Recipe by Foodiecooklab
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.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Cut the pears into chunks and sauté them with the butter and sugar until soft; let cool slightly.
Step 2 of 6: Roughly mash the cooked pears into a puree.
Step 3 of 6: In a bowl, crumble the amaretti and mix them with the unsweetened cocoa and the pinch of salt.
Step 4 of 6: Add the pear puree to the amaretti and cocoa mixture, then incorporate the egg and mix well until combined.
Step 5 of 6: Pour the mixture into a 20 cm buttered and floured cake pan; sprinkle the surface with a little sugar.
Step 6 of 6: 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.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving111 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 868 kJ207 kcal | 780 kJ186 kcal |
| Fat | 7.55 g | 6.79 g |
| of which saturated fatty acids | 3.44 g | 3.09 g |
| Carbohydrates | 27.86 g | 25.04 g |
| of which sugars | 27.82 g | 25.01 g |
| Fibre | 2.75 g | 2.47 g |
| Protein | 2.15 g | 1.93 g |
| Salt | 0.02 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
