flourless chocolate cake w/wine-poached pears

a slice of cake , a i love you,, kinda the same thing


if you didn’t know already, I love mornings! I love that the first hour, if will be, can be so gentle and a chance to cherish quite moments before the city takes over you. (I mean look at you, being alive for another day, what’s not to be grateful for?!) I miss how Melbourne coffeeshops were opened 6.30-7am, it’s like you could easily make your day for yourself in the first hour! I’ll never let go having spots that felt ever so intimate.

My attraction to humans heighten when I hear the words ‘is 8am alright with you’. Who are you? How did you know this is all I’ve ever wanted? Should I do a Ted Mosby on your ass?
I swear as I get older, my urge to find grungy dancehalls diminishes, it’s all about social mornings for me these days, and I’m in love with them! I’ve been lucky to finally meet someone inspiring over coffee recently. Someone I’ve been trying to get a hold of for so long! And one morning it worked out, we chatted, I left them with a slice of cake, wrapped in foil; the way a mother would wrap lunch for her child.

And off I went. To hurdle over tasks for the next 15 hours. To only have a ‘THAT CAKE!’ text in the middle. Filled with joy. Long days aren’t as painful with intimate and generous mornings, I’m telling you!


  • 1 cup (any) sweet white wine

  • 2 pears, peeled, cored & halved

  • 1 clove

  • 1 cardamon pod

  • 2 peppercorns

  • 3/4 cup sugar

  • 3/4 cup water

    • 170g dark chocolate, chopped

    • 120g butter, chopped

    • 1/2 cup sugar

    • 1 tsp vanilla extract

    • 1 tsp salt

    • 30 mls of espresso or really strong instant coffee

    • 1 tsp whiskey/bourbon or a liquer you love

    • 1/2 cup almond meal

    • 3 large eggs, separated

      *cocoa powder (for dusting)


  • preheat oven to 180C degrees. Line a 8 inch cake pan, set aside.

  • Have the sugar, water, spices and wine in a medium saucepan, let it come to a boil, add pears, decrease heat. Use a cartouche to keep the pears covered. (here’s a link, friend.) You wan these to poach for 15-20 minute, until a knife can easily pierce through.

  • In a double boiler (I use a bowl over a saucepan with simmering water), melt chocolate, salt, vanilla, coffee, liquor, sugar and butter. Take bowl off boiler after all ingredients have meld together. Allow to cool (until blood temperature)

  • Whisk egg whites. Set Aside.

  • Add egg yolk and almond meal to the chocolate mixture. Mix well.

  • With a wide spatula, fold in 1/2 of the eggs whites until fully incorporated (not streaks). Then fold in the second half, gently (too vigorous and you will lose aeration!). Add cake batter into the prepared pan.

  • Take your poached pears (you can keep the liquid and keep poaching pears in it for next time, or use it as a really nice floral simple syrup to drinks/cocktails). Slice each half into quarters. Either fan around the cake, or, randomly place them around (there’s definitely two types of humans in this world.)

  • Bake for 35 - 45 minutes. A fork/skewer should come out clean after piercing through the cake. Try not to overtake! You want the cake to be more on the ‘fudgey’ side, so best to test at the 35 minute mark and judge how much longer it needs.

  • Gift slices of cake in the mornings like your a cake elf, secretly wanting to spend unconditional joy to everyone you come across.