How to Make a Gluten-Free Gâteau Belle Hélène with Natural Sweeteners

In this gluten-free Gâteau Belle Hélène, we reimagine a classic French dessert, we give it a modern twist by making it gluten-free and using natural ingredients. Almond flour, dark chocolate, and a hint of olive oil come together to create a moist, decadent cake that doesn’t require refined sugar. The pears are gently poached in a syrup with natural sweeteners, while the chocolate sauce adds an extra layer of smoothness and flavor.

This adapted Gâteau Belle Hélène preserves the classic taste while offering a healthier option for those looking for a lighter treat without sacrificing flavor. It’s the perfect dessert for anyone wanting to enjoy something indulgent and nutritious.

Ingredients:

For the Cake:

• 100 g dark chocolate (minimum 70% cacao)
• 50 g olive oil (preferably mild)
• 100 g unsweetened cocoa powder
• 2 eggs
• 100 g almond flour
• 1/2 tsp baking powder
• 1 tsp vanilla extract (optional)
• 1 pinch of salt
• 100 ml plant-based milk (almond, oat, etc.) or sparkling water for extra lightness

For the Pears:

• 4 ripe pears
• 200 ml water
• 1 tsp lemon juice
• 1 cinnamon stick (optional)
• Lemon zest (optional)
• 1-2 tsp stevia or other natural sweetener (optional)

For the Light Chocolate Sauce:

• 100 g dark chocolate (70% cacao)
• 60 ml light plant-based cream or almond milk
• 1 tbsp olive oil (optional)

Instructions:

Step 1: Prepare the Poached Pears
Peel the pears and cut a small slice from the base so they can stand upright.
In a saucepan, mix water, lemon juice, and optional sweetener. Add cinnamon and lemon zest for extra flavor.
Bring the mixture to a gentle boil, then reduce the heat and simmer the pears for 10-15 minutes until tender but firm.
Remove the pears from the syrup and set them aside, reserving the liquid for later.

Step 2: Make the Cake Batter
Preheat your oven to 180°C (350°F).
Grease individual molds or line them with parchment paper.
Melt the dark chocolate using a double boiler or microwave in short intervals.
Whisk the eggs with optional sweetener until light and frothy.
Gradually add melted chocolate, olive oil, and vanilla extract to the egg mixture, stirring well.
Sift in the cocoa powder, baking powder, and almond flour. Slowly incorporate plant-based milk or sparkling water to achieve a smooth batter.
Divide the batter among the prepared molds and place one poached pear in the center of each.

Step 3: Bake
Bake the cakes for 20-25 minutes or until a toothpick inserted near the edge comes out clean (the pears will remain juicy).
Allow the cakes to cool slightly before removing them from the molds.

Step 4: Prepare the Light Chocolate Sauce
Heat the plant-based cream or almond milk until warm, then remove from heat.
Stir in the chopped chocolate until melted and smooth.
Optionally, add olive oil for extra shine and creaminess.

Step 5: Assemble and Serve
Place each cake on a serving plate with the pear standing tall in the center.
Drizzle warm chocolate sauce over the pear and cake.
Garnish with a dusting of cocoa powder or a sprig of mint for elegance.

Notes:

• Sweeteners: Use a small amount of stevia or other natural sweeteners only for poaching the pears, or omit entirely if you prefer the natural sweetness of the pears to shine.
• Almond Flour: This keeps the cake gluten-free and gives it a moist texture, making it perfect for a lighter, yet indulgent treat.
• Dark Chocolate: Make sure to choose high-quality, sugar-free dark chocolate (minimum 70%) to maintain that rich flavor while keeping things sugar-free.