This cake feels light yet very buttery, delicious and fully decadent.

• 3 eggs
• 90 grams of white sugar
• 30 grams of plain yogurt
• 5 grams (about 2 teaspoons) of cornstarch
• 1 teaspoon of vanilla extract
• 1 teaspoon of grounded instant coffee
• 120 grams of salted butter
• 170 grams of 64% cacao chocolate
• one large pear

• separate the white and yolks¹ of the eggs
• beat the egg whites in a large bowl

• in a large bowl, mix the sugar, yogurt, vanilla, coffee powder, cornstarch
• melt the butter and chocolate in the microwave then add to the mixture
• dice the pear and add it to the mix
• fold in the egg whites²
• pour in a pan lined with parchment paper

• cook 50 to 60 minutes in a 275F (135C) oven (it will still be fudgy once done)
• let cool in the pan before storing in the fridge for one to two hours before serving

This is my take on Brian Lagerstrom’s Super Easy Flourless Chocolate Cake. My main contribution is to add a pear and half the amount.