Try this Flourless Chocolate Cake with Pear-Caramel Sauce recipe, or contribute your own.
Suggest a better descriptionGrease and flour 8 or 9-inch springform pan. Melt chocolate and butter over very low heat. Combine 7 of the egg yolks with 1 cup of sugar, vanilla extract, and Grand Marnier and mix well. Stir in melted chocolate. Beat 8 egg whites until foamy-white. Beat in 2 T sugar, 1 tsp at a time. Beat just until the mixture forms soft peaks. Fold the egg yolks into the chocolate mixture until no streaks of white appear. Bake at 250 for 2 1/2 hours. Cool on a wire rack. (The edges may crack and the center may fall slightly.)
Make the pear-caramel sauce: Cook the sugar over medium-low heat for 10 minutes, swirling constantly until golden brown. Add the orange juice and stir until sugar is dissolved. Add butter, vanilla bean pulp, cream, and pear pieces and cook for 10 mins. Purée the sauce. Serve the sliced cake with the pear-caramel sauce spooned around it.
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Serving Size: 1 Serving (3499g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4457 | ||
Calories from Fat: 2503 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 278.2g | 371 % | |
Saturated Fat 170.9g | 855 % | |
Monounsaturated Fat 79.1g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 522.5mg | 161 % | |
Sodium 57246.3mg | 1974 % | |
Potassium 4891.7mg | 129 % | |
Total Carbohydrate 517.4g | 152 % | |
Dietary Fiber 72.9g | 291 % | |
Sugars, other 444.5g | ||
Protein 54.5g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4457
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