Bringing you this easy to make, moist and positively sumptuous Chocolate Pear Amaranth Cake. Its a gorgeous cake, perfect for dessert and anytime snacking!
Author: Natasha Minocha
3/4cupDairy free chocolate or Dark chocolate (70%)
1/2scant cupJaggery Powder
2medium sizedPears, peeled and thinly sliced
1-2 tbspHazelnuts, roughly choppedoptional
Pre heat your oven to 180C. Grease an 8" cast iron skillet or a round baking tin.
Over a double boiler, gently melt the chocolate and coconut oil. Take it off the heat when the chocolate is almost melted. Stir the mixture till smooth and shiny.
Add the jaggery powder. Mix well. When the mixture is cool, whisk in the eggs and vanilla extract.
To the chocolate egg mix, add amaranth flour, cocoa powder ( if using), baking powder, ginger powder and salt. Stir gently with a spatula until no traces of flour remain. This will be thick brownie- like batter.
Scrape the batter into the prepared pan. Place the pear slices on top. Sprinkle some cinnamon sugar and chopped hazelnuts ( if using).
Bake for 30-35 minutes, or until a skewer inserted in the center comes out with a few moist crumbs on it.
Let the cake cool in the skillet as it will be too hot to handle for a few minutes. Turn the cake out on a platter or serve straight from the skillet. Enjoy!