If you look at the slice photo Yes, this flourless, sugarless, you say the best choice 🙂
HAD HAZELNUT PEAR
Tending The Recipe Table
130 GR dark chocolate
140 ml olive oil ( 1/2 cup + 5 tablespoons)
135 GR coconut sugar ( 3/4 cup)
140 g ground hazelnuts or almonds (1+ 1/2 cups )
A big pinch of salt
Beaten a big pinch cardamom (or don’t use)
50 g nuts (up to 1/2 cup)
2 little harsh, or 1 medium pear Deveci
Same way, melt the chocolate and set aside.
Separate egg whites and yolks,the water we kopurtece untouched by the Whites, whisk the yolks and make sure to allocate ever clean in a clean container without touching it.
On yellow, coconut sugar, olive oil,salt,cardamom and stir. Slowly add this mixture to the melted chocolate and then take down when you switch to homogenized egg whites aside.
Add a pinch of salt to the egg whites and nonstop, constantly whisk,whisk until the bowl cures in a way that we will not invert the flow.
By adding egg whites to the chocolate mixture little by little stirring from the outside in turn out add.
22-24 cm round thin sliced pears to pour the mortar into a mould like the one in your image, place it on the cake in the form of a fan(and you guys add more because I put my husband won’t eat less) and sprinkle the hazelnut pieces split and the two ends of the remaining cavities and a pre-heated 180 degree oven and bake for 45-50 minutes.
All my love…