Flourless Chocolate Pistachio Pear Naked Layer Cake

Flourless Chocolate Pistachio Pear Naked Layer Cake. A paleo flourless chocolate layered cake that is light in texture, rich in taste, and delicious! Filled with maple coconut cream then topped with cocoa, glazed pears, and pistachio! This naked cake is simple to make. A decadent dessert that feeds a crowd! Celebrate with cake, always! 

Consider this Flourless Chocolate Pistachio Pear Naked Layer Cake my official “humble pie”….err cake? I mean it is naked so it makes sense, right? Okay I may have taken that a little too far on a Monday. But you see, I am feeling quite humbled these days post surgery (update on that below). Like for reals! I’m eating my Naked Flourless Chocolate Pistachio HUMBLE Cake slowly but surely. You better believe that! Haha.

As long as we are on the topic of humility, I should tell you, I am not the greatest at making flourless chocolate cakes. I tend to over cook and then end up being super dry. Flourless cookies on the other hand? Well, that I can master! Mwahahaha!

That being said, a few weeks ago, I felt like we needed to celebrate a few things in life (like new HEALTH INSURANCE) and flourless cake came to my mind. Then I figured, what the heck, let’s go big or go home. Let’s make it triple layered, let’s make it sweet and salty, let’s make it EPIC and trendy! Or at least try to. Hence the naked cake part.

So I planned a whole weekend to test the flourless cake part by itself. You know, so they would be be dry or break apart. Then I tested out using a pistachio meal to replace part of the flourless part, and for pretty factors. Yep, always pretty factors. Plus I adore PISTACHIO and chocolate together! SO good.

Then I tested out soaking the pears in maple syrup. Okay I really didn’t have to test that out but why the heck not.

After the glazed maple pear testing, soaking, whatever… I remade my coconut whipped cream recipe. This time adding in a little maple extract and syrup. Gah… what got into me? It was like I was Martha on crack!

After all the testing…. it was time. Time to put it all together in one day and SHOOT the recipe. At this point I was just sweating bullets that it wouldn’t fall over. And pretty sure I was low on blood sugar just waiting to eat this cake.

Side note: If you follow me on snapchat, you will remember this day and that I totally ate the cake for lunch and probably dinner. My husband did not complain. Phew!

Okay back to the humbling chocolate flourless cake story.

So there I was, layering the cake. Adjusting the frosting. placing the pears exactly where they should be. Then trying to do all the fancy schmancy action shots with the pistachio crumbles. Lord have mercy! This is the best I could do. Don’t judge.

All this to say, this Flourless Chocolate Pistachio Pear Naked Layer Cake is now my new favorite CAKE with a hefty dose of important life lesson topping!

• This flourless chocolate cake taught me that you always need to start things over from scratch to relearn the original process. Ahem, much like health.
• This flourless chocolate cake taught there’s no cheating in life, just small steps forward and with a ton of patience  I might add.
• This flourless chocolate cake taught me that life is full of layers. If you have a good bottom foundation, then you can build up those layers.  Layers are built up of a components that work together as a team. Together, they help you stand tall (Not falling).
• This flourless chocolate cake taught me that just because something looks hard and daunting, we shouldn’t fear it. In fact, we should tackle it with CONFIDENCE and positivity.
• This flourless chocolate cake taught me that I am still really corny. Haha. Okay we knew that already. But it also taught me that we should celebrate life more often. Not just with cake, but in EVERY sweet moment that we see around us.  Although cake does help with that. Just sayin…

Cotter Crunch

Yields 15-20

Flourless Chocolate Pistachio Pear Naked Layer Cake {Paleo}

24 hrPrep Time

45 minCook Time

24 hr, 45 Total Time

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Ingredients

Ingredients Per TIER of cake - There are 3 Tiers
• 3 nine inch cake tins lined with parchment paper
• 4 oz of butter softened
• 4 oz dark chocolate
• 2/3 cup coconut sugar
• 1/3 cup ground pistachio (meal) - Simply grind up 8 oz of whole pistachio to use within each cake and for topping.
• 1 1/4 cup almond flour
• 4 eggs; separated
• 1 tsp Vanilla
• 1 tsp baking soda
• 1/4 tsp salt
Additional toppings:
• sliced pear soaked in 1/4 c maple syrup (this only goes in one or two cakes, top cake for sure)
• 2 tbsp or more of cocoa powder
• extra pistachio (crushed)
• Maple Syrup
Filling - whipped cream see notes for the quick alternative
• 14 oz can coconut cream (chilled overnight)
• 1 tsp vanilla
• 1/3 c maple syrup

Instructions

1. Day BEFORE YOU BEGIN Place your can of coconut cream in fridge for 24 hours until harden. See notes for quick alternative
2. Directions per tier of cake
3. Preheat oven to 350F. Line you cake pans with parchment paper. Set aside
4. Next, melt butter and chocolate together over stove or in microwave.
5. In another bowl whisk your egg yolks, almond flour, sugar, salt, baking soda, and 1/3 cup ground pistachio.
6. Fold in your chocolate and butter mix. Set aside.
7. Place your egg whites and vanilla in a stand mixer or mix gently with a hand mixer until soft peaks are formed.
8. Fold your egg white (in two batches) into your chocolate, pistachio, almond mix. Do not overmix.
9. Pour into one cake pan lined with parchment paper.
10. Repeat for 2 other cakes
Noted Place a few pieces of the maple soaked pear slices on top of one or two of the cakes.
11. Place all cake in oven (or one at a time) slightly covered.
12. Bake 350F for 36-40 minutes depending on your oven. Check cakes after 35 minutes to see the progress. Cakes should be clean in center when you place a knife or toothpick in middle.
13. Once baked, remove from oven and let cool.
14. While cakes are cooling, you can prepare the coconut maple whipped cream.
15. Simply follow my coconut cream frosting using maple syrup versus coconut sugar.
16. You just need to place a can of coconut cream in fridge for 24 hours until harden.
17. Remove water when you open the can from the the fridge. Place the remaining cream contents in mixer. Add maple syrup, vanilla, and whip until fluffy.
18. Now to layer the cake.
19. Remove parchment paper from each. These flourless cakes are more flat once cooked, so I did not cut off top before adding whip cream, but feel free to do so before adding the whipped cream.
20. Add about 1/2 cup or more whipped cream between each cake and stack the cakes gently on top of each other.
21. Make sure the cake with the maple pear slices are on top. See pictures above.
22. Once stacked, sprinkle with crushed pistachio, cocoa powder., and drizzle with maple syrup.
23. Dish up!
24. If keeping for later, cover and keep in fridge.
25. This cake will freeze for 3-4 weeks in foil.

Cuisine: Italian/american | Recipe Type: dessert/cake

Notes

If you don't want to wait for the the coconut whipped cream to harden overnight, you can use So Delicious Brand coconut whipped cream. Or simply replace the coconut cream with 16 oz of COLD heavy whipping cream. Heavy whipping cream doesn't need to be chilled overnight. It just needs to be COLD.

6.6.16

http://www.cottercrunch.com/flourless-chocolate-pistachio-pear-naked-layer-cake/

Nutrition varies per slice and how much icing you fill up on. This is nutrition for a LARGER  slice. Heck, just make it a meal! You are allowed Dessert for dinner! 

Either way, it’s good so I say this is a real TREAT for you! Enjoy and save this for celebrations or holidays or whenever.

Kitchen Tools to make this Flourless Chocolate Pistachio Pear Naked Layer Cake.

Do you like how I just made this Flourless Chocolate Pistachio Pear Naked Layer Cake one big food for thought? Well, sometimes baking does that to me.

Regardless, the cake alone is actually SUPER easy and fun to make. I did the hard testing for you. Why? So that you can enjoy the process of making it yourself (with ease) and then sharing (celebrating) it with others. That’s a must! mmm k?

Now that you know all about my humbling naked cake….. how about some real humbling news. My reconstructive colon surgery went well. I had it last Tuesday. The hardest part about this recovery is learning how to get the colon to “function” again. Oh boy. It’s been reshaped, resized, and all!

The good news is that my gut (inside the colon) is very healthy and blood work is normal. Must be all the probiotic and prebiotic rich foods. Oh and kombucha! Yes!

It’s humbling to ask for help. But also so amazing to have help! It’s humbling to teach my body (and brain) a new normal. But one that is healthy in the long run. It’s humbling, like any major change life is. But all is well and I’m so thankful to have such amazing support.

So… eat the cake and eat even more for me. While you’re at it, someone please drink some wine for me too, mmmm k?

Chocolate Flourless cake and wine –> DO IT!

A must make #dessert! Flourless Chocolate Pistachio Pear Naked Layer Cake! #paleo
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Who’s up for another 3 tier cake? I’m getting the hang of this.

Cheers!

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