60 mins active prep time, 8 servings

This recipe is from ‘Florentine’ by Emiko Davies, published by Hardie Grant Books, $29.95.

See full recipe at cooked.com.au

Photography © Lauren Bamford

From the author:

This dessert may be a relative newcomer compared to other local treats but it is certainly a favourite of Florentines today – you’ll find this combination of pear and chocolate cake in pastry shops and on trattoria menus alike. Sometimes this cake is encased in a shortcrust pastry too, but I love this on its own, particularly when it has a dense melt-in-the-mouth texture like this one. The chocolate part of this cake is modelled on one of my own favourites: a flourless chocolate cake of Elizabeth David’s.

Ingredients & quantities (included in delivery)

- 2 pears, peeled, cored and cut into eighths lengthways
- 150g dark chocolate
- 90g unsalted butter, cubed
- 90g almond meal
- 3 eggs, separated

Ingredients (pantry items)

- 50g sugar
- 90g caster sugar
- 1 tsp cocoa powder, for dusting
- Icing sugar, for dusting (optional)

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.