Spiced chocolate, hazelnut and pear torte

Give Courtney Roulston’s must-try autumn dessert a go. With delicious pear, dark chocolate and spices, this rich torte is the perfect treat to share with loved ones. Serve it with a dollop of cream for extra indulgence.

8

15m

Note: + 15 mins cooling time

45m

Ingredients

  • 3/4 cup (110g) dark chocolate melts
  • 2/3 cup (160ml) extra virgin olive oil
  • 3/4 cup (165g) brown sugar
  • 3/4 cup (75g) hazelnut meal
  • 1/2 cup (25g) almond meal
  • 3 Coles Australian Free Range Eggs, separated
  • 1 tsp vanilla bean paste
  • Pinch of sea salt flakes
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 2 firm Beurre Bosc pears, cored, thinly sliced
  • 1/3 cup (45g) hazelnuts, toasted, coarsely chopped
  • 1 tbs honey

Method

STEP 1

Preheat oven to 180°C. Grease a 22cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until chocolate melts and is smooth.

STEP 2

Place the oil, sugar, hazelnut meal, almond meal, egg yolks, vanilla, salt, cinnamon and cardamom in a large bowl and stir to combine. Add the chocolate and gently fold to combine.

STEP 3

Use an electric mixer to whisk the egg whites in a clean, dry bowl until stiff peaks form. Add egg white, in batches, to the chocolate mixture and use a metal spoon to gently fold until just combined. Pour into the prepared pan and smooth the surface. Top with the pear. Bake for 40 mins or until a skewer inserted into the centre comes out clean. Set aside for 15 mins to cool slightly.

STEP 4

Sprinkle torte with hazelnut and drizzle with honey. Serve warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.