The recipe of this post comes from Emiko Davie’s Florentine cookbook. It is a one of a kind book that beautifully captures the magic of Florence’s markets, trattorias and streets. Emiko’s writing weaves stories of the city’s history and culture with an authentic collection of meticulous regional Italian recipes that are beautifully captured through photography.
The Torta di Pera e Cioccolato cake particularly caught my attention since I’ve tried combining both of these ingredients in a dessert before and I was not very impressed with the result. So I decided to give it another try – mainly because Emiko’s recipes are meticulous and so reliable!
This is not a flourless cake as it contains almond flour, and it’s not as decadent as the flourless chocolate tahini recipe I posted a few weeks ago, but it does have a melt in your mouth texture that makes it really hard to just eat one slice. Remember, the quality of chocolate matters significantly – the better the chocolate, the better the cake!
Recipe from Florentine by Emiko Davies
50g granulated sugar
2 medium pears, peeled, cored and cut into eighths lengthways
150g dark chocolate
90g unsalted butter at room temperature, cubed
90g caster (superfine) sugar
90g almond meal
3 large eggs, separated
1 tablespoon cocoa powder for dusting cake pan
Icing sugar for dusting (optional)
1. Combine the granulated sugar with the water in a saucepan and set over medium heat. Add the pear slices and poach for 10-15 minutes, or until tender but not too soft (a knife should easily penetrate the flesh without any resistance). Drain and let the pear cool.
2. Preheat the oven to 180°C (360°F). Grease a 9″ round springform cake tin and dust with the cocoa powder.
3. Melt the chocolate over a bain-marie. When melted, remove from the heat, add the butter and stir until the butter has melted. Add the caster sugar and almond meal, stirring to combine. When the mixture is cool, add the 3 egg yolks.
4. In a separate bowl, whisk the egg whites to firm peaks, then gently fold them into the chocolate batter. Pour the chocolate mixture into the cake pan. Arrange the pear pieces on the top of the batter, pushing them slightly in. Bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let cool completely before unmolding from the pan and dust with icing sugar before serving.
I grew up in a very health conscious household and I always preferred healthy food over junk food or packaged snacks. It’s no wonder why I never tasted Nutella during my childhood. I bought a Nutella jar the other day, but I wasn’t going to eat the whole jar all by myself! So I decided to bake these cookies.
First I looked up the history of this yummy chocolate spread (typical me). It was first manufactured in 1946 by Pietro Ferrero in Italy, under the name “Pasta Gianduja”, but it wasn’t until 1963 that “Nutella” was introduced to the market. It is so popular today to the point that the number of jars sold annually (if lined up) would wrap around the moon four times! … Impressive huh?!
The cookies turned out delicious, especially when they are warm and oozing with pure Nutella filling. It’s the texture that truly won me over: slightly crisp on the outside and soft and chewy on the inside.
Don’t these look ridiculously irresistible?
Assembling the cookies take more time than making the dough itself. I also found it much easier to show you a step-by-step tutorial on how to stuff the dough with Nutella:
First, roll out a teaspoon of dough into a ball.
Then form an indentation with your index finger
Spoon Nutella on the dough – as much as it can hold 😉
Take another teaspoon of dough and flatten it with the palm of your hands to seal the cookie. Then bake for 10 minutes! These rich cookies should be soft when you take them out of the oven. They will firm up as they cool, so be careful not to over-bake them.
Did you try baking these? Do you have another favorite recipe for Nutella cookies? I’d love to hear your comments!
1/2 cup (110g) butter
1+1/2 cups (350g) packed light brown sugar
1/2 cup (55g) cocoa powder, sifted
2 large eggs
1/4 tsp salt
1/2 tsp baking soda
2 cups (260g) all-purpose flour, sifted
1/2 cup Nutella (more or less)
1. Line a baking sheet with parchment paper.
2. Melt the butter in a saucepan then take off the heat (you could microwave the butter instead).
3. Stir in the brown sugar, cocoa powder, eggs and salt until well combined.
4. Add the baking soda and flour and stir until just combined.
5. Refrigerate the dough for 30 minutes at least (it becomes easier to work with)
6. Preheat your oven to 180 degrees C (350 F)
7. Roll 1 teaspoon of dough into a ball, use your finger make an indentation in the center.
8. Fill the indentation with Nutella (approx. 1/2 tsp), top with a flattened teaspoon of dough, and pinch the edges.
9. Bake for 10 minutes. (Do not over-bake, the cookies will firm up as they cool). Let cool for 2 minutes on baking sheets before transferring to a wire rack.