Yields4 Servings
For the almond cake
 70 g ground almonds
 75 g icing sugar
 2 tbsp flour
 4 egg whites
 3 tbsp granulated sugar
 3 tbsp chocolate hazelnut spread
For the chocolate sauce
 ½ bottle red wine
 5 flowers star anise
 200 g dark chocolate
 100 ml syrup
For the pears
 4 pears, poached in sugar syrup
 ½ lemon
 40 g honey
 2 tbsp butter
 ½ tsp each ground black pepper, cinnamon, cloves and nutmeg

To make the cakes, mix together the ground almonds, icing sugar and flour; whisk the egg whites until soft peaks form, add the granulated sugar and continue whisking until stiff; fold into the almond, sugar and flour mixture; spoon the mixture into a piping bag


Lightly oil four metal rings and place on a baking dish, lined with baking parchment; pipe the almond mixture into the rings; bake for about 20 minutes in a pre-heated oven at 170C/Gas3 until golden; remove from the oven and allow to cool


To make the sauce heat the red wine with the star anise and bring to the boil; let it simmer until it is reduced by half; add the chocolate and syrup and bring to the boil again; stir until the chocolate has completely melted; allow to cool


To make the pears, peel them and slice in half; remove the core, leaving the stalks for presentation; rub with the lemon half to prevent discolouration; make a sugar syrup with 250g sugar and 500ml water and bring to the boil; add the pear halves and poach for 5 minutes, drain and set aside


Heat the butter, honey and spices in a large frying pan; add the pears and allow to cook for 5 minutes over a low flame


Drizzle the wine and chocolate sauce around the edge of four warmed plates; place an almond cake in the centre; add a spoonful of chocolate hazelnut spread and place two pear halves on top; decorate with fruit of your choice and star anise and cinnamon sticks

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