RECIPE

15 INGREDIENTS •14 STEPS •45min

Flourless Chocolate Pistachio Pear Layer Cake

Name: Flourless Chocolate Pistachio Pear Layer Cake
Total time: 2700 s
Yield: 12
Ingredients: 8 tablespoon Butter; 4 ounce Dark Chocolate; 2/3 cup Coconut Sugar; 1/3 cup Pistachios; 1 1/4 cup Almond Flour; 4 Egg; 2 teaspoon Vanilla Extract; 1 teaspoon Baking Soda; to taste Salt; 1 Pear; 2 tablespoon Unsweetened Cocoa Powder; to taste Pistachios; to taste Maple Syrup; 14 fluid ounce Coconut Cream; 1/3 cup Maple Syrup

4.3

3 Ratings

A paleo flourless chocolate layered cake that is light in texture, rich in taste, and delicious! Filled with maple coconut cream then topped with cocoa, glazed pears, and pistachio, this naked cake is simple to make. A decadent dessert that feeds a crowd! Celebrate with cake, always!
SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.

Flourless Chocolate Pistachio Pear Layer Cake Recipe | SideChef

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Cotter Crunch

Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.

http://www.cottercrunch.com/

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Cotter Crunch

Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.

http://www.cottercrunch.com/

45min

Total Time

$2.11

Cost Per Serving

Ingredients

Servings

US / METRIC

1/2 cup

Butter , softened

1/2 cup

Dark Chocolate

2/3 cup

Coconut Sugar

1/3 cup

Pistachios , ground

1 1/4 cups

Almond Flour

Eggs

1/2 Tbsp

Vanilla Extract

1 tsp

Baking Soda

to taste

Salt

Pear , sliced

2 Tbsp

Unsweetened Cocoa Powder

to taste

Pistachios

to taste

Maple Syrup

14 fl oz

Coconut Cream

1/3 cup

Maple Syrup

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Nutrition Per Serving

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CALORIES

371

FAT

22.0 g

PROTEIN

7.9 g

CARBS

38.4 g

Cooking Instructions

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Step 1

The day before you begin, place your Coconut Cream (14 fl oz) in the fridge for 24 hours to harden.

Step 2

Preheat oven to 350 degrees F (180 degrees C). Line your cake pans with parchment paper. Set aside.

Step 3

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4.3

3 Ratings

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Flourless Chocolate Pistachio Pear Layer Cake

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