Gluten Free Chocolate Cake | Delicious!!

I'm so excited to present my first Gluten Free Chocolate Cake (flourless cake). One of many to come. It's a beautifully light, nutty (gluten free) chocolate cake that's not too rich or heavy. Pair it with my Chantilly Cream and it's a match made in heaven! All recipes in metric and US measurements.
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
METHOD & RECIPEs
Use a 9” or 10” round springform pan (both will work)
250g (2.2 sticks or 1 cup) or Unsalted butter, room temp
300g (1 1/2 cups packed) Brown sugar
1t (5g) Salt
6 Eggs
300g (1 1/2cups) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No 811) amzn.to/3u4tsHo
1t (5g) Vanilla essence or extract
20g (2Tablespoons) unsweetened cocoa powder
200g (2cups) Almond meal (blanched, finely ground)
1 Pear - I use Packham Pears (Green)
Start with melting the choc chips in the microwave in short 20 sec bursts or over a warm bain marie. You want the chocolate to still be warm but not hot. Set aside.
Cream butter and sugar until pale and light. (Approx 5-10min)
Add your melted, cooled chocolate. Scrape down and remix.
Add eggs - one at a time and scrape down after every second addition.
Add vanilla
In a bowl mix together your almond meal, salt and cocoa powder - then add it to your mixer. DONT mix too long or the almonds will start to get oily and you'll be left with a curdled batter and oily cake at the end.
Core your pear and cut 10 thin slices and rough chop the remainder. Fold the chopped pear into your batter and pour it into your springform pan.
Decorate the smoothed top with the 10 pears in a spiral pattern like a clock.
Bake at 160C or 325F for 60-90 minutes or until the toothpick comes out with very little thick batter and a few nuts attached.
Cool completely, unpan and serve with Chantilly cream or ice cream!
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MERCHANDISE
Springform pan
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Callebaut brand 54.5% Recipe No 811
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Wooden Chopping Board
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Schmidt Brother's Madnetic Knive Block
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Glad Parchment Paper
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Small and large strainers
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Kitchenaid mixer
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Kitchenaid kettle
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Aarke seltzer maker
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De’Longhi Espresso Magnifica Xs
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Little white prep bowls
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s/s prep bowls
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glass prep mini bowls
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Spatula
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Christian Paul watch
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[@chocolateyes6208]

Chocolate and pear is an interesting combination. Looks scrumptious!!

[@craftyconfections1005]

Thank you again Jillian. Your recipes are really good. They don't fail me.

[@farahnazbagherzadegan5470]

Beautiful and amazing 😍👍 thank you for sharing 🌹

[@donnabourque3023]

I've been waiting for this cake since i last sent you a comment on the frosting that you put on it and i also want to thank you for listing your ingredients can't wait to see more. I'm going to make this asap bye for now.