bohemianwanderer – This Hazelnut and Pear Chocolate Torte combines the rich, earthy flavor of toasted hazelnuts with the smoothness of dark chocolate and the natural sweetness of ripe pears. It’s a decadent dessert that’s perfect for special occasions or an indulgent treat. The combination of ground hazelnuts, dark chocolate, and cardamom creates a depth of flavor that pairs beautifully with the soft, juicy pears that sink into the batter during baking.
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To make this torte, you’ll need a few ingredients: hazelnuts, dark chocolate, unsalted butter, eggs, brown sugar, and fresh pears. The toasted hazelnuts provide a nice texture to the otherwise smooth batter, and the spices add a lovely aromatic complexity. The result is a cake-like torte with a slightly wobbly center and a rich, fudgy texture, topped with delicately arranged slices of pear.
Step-by-Step Guide to Making Hazelnut and Pear Chocolate Torte
Start by preheating your oven to 190C (170C fan)/375F/gas 5, and lining a 23cm springform cake tin with baking paper. Begin by toasting the hazelnuts on a small tray in the oven for 5-8 minutes, until golden and fragrant. Once cooled, blitz the hazelnuts in a food processor until finely ground, leaving a few chunky pieces for texture.
Next, melt the dark chocolate and butter together. Place them in a medium heatproof bowl over a pot of barely simmering water. Stir gently until fully melted and smooth. Once melted, remove the bowl from heat and stir in the brown sugar, vanilla extract, and almond extract. Allow the mixture to cool slightly, then whisk in the egg yolks until fully incorporated. Add the ground hazelnuts, sea salt, and cardamom, folding everything together gently.
In a separate bowl, beat the egg whites until soft peaks form. Stir a spoonful of egg whites into the chocolate mixture to loosen it, then carefully fold in the rest in two batches. The goal is to retain as much air as possible, ensuring the torte remains light and airy.
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Scrape the batter into the prepared cake tin. Slice the pears into quarters and make thin cuts in each piece without slicing all the way through. This will help the slices stay intact while baking. Arrange the pear slices on top of the batter, slightly overlapping. Bake the torte for 35-40 minutes, or until the edges are set, but the center remains slightly wobbly.
After baking, let the torte cool in the tin before transferring it to a serving plate. Dust the top with icing sugar for a light finish. Serve the torte at room temperature with a dollop of creme fraiche or a scoop of ice cream for extra indulgence.
This hazelnut and pear chocolate torte is the perfect balance of rich chocolate, warm spices, and sweet pears. Whether served for a dinner party or a cozy afternoon treat, it’s sure to impress and delight.
