Flourless chocolate cake with pear, macadamia & crème chantilly

1.Preheat oven to 150°C. Use 1 Tbsp of the butter to generously grease base and sides of a 25cm springform cake tin. Coat base and sides with chopped nuts.

2.lace sugar, vanilla and the rest of the butter in the bowl of an electric mixer and whisk on high speed for 5 minutes until light and fluffy. Add eggs, almond meal, cocoa and melted chocolate and whisk until combined.

3.Spoon mixture into cake tin and tap on bench to level. Evenly arrange pears, cut-side down, on top and push into mixture so they are a quarter submerged (pears will sink during cooking).

4.Bake for 1 hour 45 minutes – a skewer inserted into the centre should come out clean when cooked. Remove cake from oven and allow to cool in tin.

5.Meanwhile, place cream, icing sugar and vanilla in bowl of electric mixer and whisk to soft peaks. Remove cake from tin and dust with icing sugar. Slice and serve with crème chantilly.