This isn't truly low carb because if you cut it into 10 it comes out at 25g carb, total recipe is 255.2g carb, but as a treat at Christmas or for T1s who can match the carb it isn't too bad. I found the recipe in Good Food magazine but I reduced the size of the recipe by 1/3rd which is why some of the amounts look a bit odd.
FOR THE PEARS
60g caster sugar (you do need sugar because this makes a syrup)
Peel of half an orange (I used grated zest of a whole Satsuma)
2 dessert pears, peeled, cored and quartered. Approx 200g flesh
FOR THE TORTE
200g dark chocolate (70% cocoa solids) roughly chopped
166g unsalted butter
3 eggs separated
80g caster sugar (you could cut down on this a bit - I reckon you could get away with 65g and this would reduce the carb content)
133g Ground almonds
Pinch sea salt
1tsp vanilla essence or vanilla bean paste.
- Lightly grease a 21cm springform cake tin. Put 250ml water, the orange peel and the 60g caster sugar in a pan and bring to the boil slowly, stirring to dissolve the sugar. Place the pear quarters in the pan and poach for 5 - 10 minutes depending on ripeness. Remove the pears with a slotted spoon and set aside to cool.
- Heat the oven to 170C/150C fan/Gas mark 3
- Boil the poaching liquid until it has thickened and reduced by half. Reserve and allow to cool.
- Melt the chocolate and butter in a heatproof bowl set above a pan of barely simmering water (do not allow the bowl to touch the water) stirring occasionally until smooth then set aside to cool.
- Whisk the egg whites in a bowl until they form soft peaks
- Whist the egg yolks and the sugar in another bowl until they are pale and fluffy
- Using a metal spoon gently fold in the ground almonds, pinch of salt and almond essence/pastr
- Add a spoonful of the egg white to the mixture to loosen it, then add the chocolate and using a metal spoon fold it in carefully so you retain some of the fluffiness and air.
- Gently fold in the whipped egg whites.
- Spoon into the tin and level the top with the back of the spoon. Push the pear quarters gently into the batter, rounded side on top to form the spokes of a wheel.
- Place in the centre of the heated oven and bake for 25 - 30 minutes until the cake is pulling away slightly from the edges.
- Remove the cake from the oven, run a spatula or knife around the edges and carefully ease away the ring but leave the cake on the base and cool on a rack. Refrigerate for 2 hours after it has cooled.
- spoon over the reserved poaching syrup and serve.