Low GI Chocolate Pear Cake


Having a birthday for a special little someone, but don’t look forward to scores of kids running around on a sugar high? Here’s a Low-GI alternative that will control their energy levels and put a smile on those faces. This is a long recipe, but easy to make and so worth it.

What you’ll need:
1 cup of plain wholegrain flour
1/4 cup semolina
1/4 cup rye flour
2 pears with skin, grated
3/4 cup skim milk
1/2 cup olive oil
2 eggs
200g high-quality dark chocolate, preferably 85% cocoa Lindt chocolate, not cooking chocolate.
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
50g of melted 85% cocoa Lindt chocolate

What to do:
1. Preheat oven to 180⁰C.
2. Grease a 25cm cake pan.
3. Place a small heatproof crockery bowl in a fry pan and fill with water till the water comes halfway up the bowl’s sides.
4. Break the 200g chocolate into pieces and place in the bowl, while avoiding to get a drop of water in the bowl.
5. Melt over low heat.
6. Sift the flours into a large mixing bowl and stir in the semolina.
7. In a separate bowl, beat the eggs and milk.
8. Add the vanilla and oil to the eggs and milk and mix.
9. Gently stir in the bicarbonate soda and baking powder in wet mixture.
10. Spoon wet ingredients into dry mixture and gently stir in the grated pear.
11. Add 3/4 of the melted chocolate and stir. Leave the rest of the chocolate in the bowl over the water so it stays melted and warm. This will be used for the icing.
12. Spoon into baking pan and spread.
13. Bake at 180⁰C for 45 minutes. Check after 30 minutes as cooking time varies for different ovens.
14. When you can draw a clean knife from the cake, it is ready.
15. Let it cool down and cover with a cloth for 10 minutes.
16. While still slightly warm, spread the remaining chocolate over the cake.

– Recipe inspired by


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