3 over-ripe Bartlett pears, peeled, cored and halved
2/3 cup 100% dark-chocolate chunks
2/3 cup almond flour
2/3 cup unsalted butter + 1 Tbsp for the pan
2/3 cup maple syrup
3 eggs, separated
1 Tbsp pear brandy, Poire Williams
1 Tbsp Dr. Cowan's Garden Three-Beet Powder
1 Tbsp cocoa powder for pan dusting
Preheat oven to 400 degress.
In a tart pan spread the tablespoon of butter on the bottom liberally. Sprinkle the cocoa powder over the bottom and onto the sides. Discard any excess.
Melt the chocolate and butter together over very low heat or in a double-boiler pot, stirring to combine gently. Once melted, add the brandy and allow to cool.
In a separate mixing bowl, whisk together the egg yolks and maple syrup until frothy and lighter in color. Slowly add egg mixture to chocolate and whisk to incorporate. Immediately add Three-Beet Powder and almond flour. Stir to combine.
In another bowl, whisk the egg whites to form a soft peak. Do not overwork. Fold into cake batter in 2 batches, incorporating gently.
Arrange the pear halves in the bottom of the tart pan. Pour the cake batter into the middle and around the sides.
Bake for 35-40 minutes or until pears are soft and lightly brown. Allow to cool completely.