for 12 pieces

Cake mixture

150 g	lactose-free butter, soft
150 g	sugar
1 pinch	salt
4	eggs
100 g	gluten-free, lactose-free chocolate, melted
150 g	gluten-free wholegrain rolled oats
100 g	gluten-free, lactose-free chocolate, coarsely chopped
80 g	ground almonds
1 tsp	baking powder
1 tsp	sodium bicarbonate
1 tbsp	cocoa powder

Pears

2	pears, deseeded, thinly sliced
20 g	flaked almonds

How it's done

Cake mixture

Place the butter in a bowl, mix in the sugar and salt. Add the eggs one at a time. Using the whisk on a mixer, beat for approx. 5 mins. until frothy. Add the melted chocolate, mix in. In a bowl, mix the flour with all the other ingredients up to and including the cocoa powder, stir into the egg mixture. Transfer the mixture to the prepared tin.

Pears

Arrange the pears on top of the dough. Scatter the almonds on top.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.

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