Pear-Fection Carob Cake

Ingredients:

• 3 eggs
• 60 g (2.11 oz) coconut blossom sugar
• 100 g (3.53 oz) ground carob
• 100 g (3.53 oz) coarsely ground almonds
• 15 g (0.53 oz) cocoa powder
• 100 ml (3.38 fl oz) milk or unsweetened almond milk
• 100 g (3.53 oz) melted cocoa butter
• 12 g (0.42 oz) baking powder
• 1 tablespoon rum or bourbon vanilla
• About 650 g (22.93 oz) pears

Ingredients for the glaze:

• 100 g (3.53 oz) dark chocolate (min. 70% cocoa) 
• 200 ml (6.76 fl oz) unsweetened whipping cream
• Stevia to taste (about 15 drops)

Instructions

Preheat the oven to 180°C/356°F.

Wash, peel, and coarsely grate the pears.

Coarsely grind the almonds.

Grease a small baking pan (about 18 cm in diameter) and optionally line the bottom with parchment paper.

Melt the cocoa butter over low heat.

Mix the dry ingredients: sugar, ground carob, ground almonds, cocoa powder, and baking powder.

Beat the eggs with the coconut blossom sugar and rum/bourbon vanilla until foamy.

Add the dry ingredients, milk, and grated pears to the egg mixture and mix well.

Finally, add the melted cocoa butter and mix well by hand or with a mixer.

Bake at 180°C/356°F for about 40 minutes.

Allow the cake to cool completely before removing it from the pan, as it will firm up when the cocoa butter solidifies.

Instructions for the Chocolate Glaze

Melt the chocolate with the heavy cream over low heat. Add stevia to taste. The mixture should not come to a boil. 

While still warm, pour the glaze over the cake. 

Place it in the refrigerator to cool completely.