Thanks to bbcgoodfood.com
Ingredients
85g butter
85g light brown sugar
100g vegan chocolate
3 eggs, separated
85g hazelnut meal
Tinned pear haves in juice
Method
Line a 25cm loose bottom cake tin with wax ppaper and set aside.
Preheat the oven to 180 °C
Place a large heatproof bowl on top of a pan of simmering hot water taking care the base of the bowl does not touch the water at all.
Add the butter and chocolate into the bowl and slowly melt together. Once melted, stir to combine then remove from the heat and set aside to cool for 5 minutes.
Meanwhile, add the sugar and egg yolks to a stand mixer and beat together until pale and fluffy.
Add the melted chocolate and butter mixture and the hazelnut meal. Mix gently to combine.
Lastly beat the eggs whites until they form soft peaks (not to much or it is hard to fold the mixture in) fold into the mix in two additions.
Pour into your prepared tin and arrange the pears on top.
Bake for 40 minutes, then remove from the ooven and leave to cool.
Serve with some soft mascarpone or sour cream ( these work beautifully as they cut through the richness of the cake)
You can use cream if you prefer 😋
