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.



Note: + 15 mins cooling time



  • 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



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.


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.


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.


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.