When a friend of mine asked me to share a recipe for a lighter chocolate cake, my first (and usual) response was to just have a smaller piece of a “normal” chocolate cake instead. However, I remembered a recipe in a Feel Good Food magazine I bought in London that did seem intriguing and got many positive reviews online.
This was a recipe for chocolate cake by Dan Lepard. I liked the fact that this recipe used “normal” ingredients like eggs, walnut oil and flour for the cake, but also added a special ingredient to lighten things up a little. That ingredient seemed both strange and fascinating at the same time and after my friends’ request, I knew I needed to try it myself.
I have to say this lighter chocolate cake turned out really well. It’s dark and intense, has a fudgy, moist but soft texture and really tastes like a proper chocolate cake. You could dust it with cocoa powder, spread some icing on top, or serve this cake drizzled with some melted chocolate.
You can’t recognize that special ingredient at all and I’m sure no one will guess it. Nobody will find out that there are pears (!) involved, unless you tell them.
Does this mean this version is my new favorite chocolate cake recipe? Not really: I still prefer a traditional (pear-less and with butter) cake, but I have to say this is a great lighter alternative!
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