I heartily approve of the combination of chocolate and pear. I usually make a chocolate pear self saucing pudding in winter, which is delicious. I thought I’d try this recipe, by Great British Bake Off winner Jo Wheatley, as it used the same combination, but in the form of a torte.
It is super moist and I really love the caramelised effect you get on the pears from baking them. It’s like a super charged chocolate brownie.
As it doesn’t contain flour, it’s great to make for any gluten free friends and reduces the amount of carbs per portion, for those of us who care about such things (though to be fair, it’s not exactly a low carb recipe)!
For the pears
- 60g caster sugar
- peel of half an orange
- 3 small dessert pears, peeled, cored and quartered
For the torte
- 300g good quality dark chocolate
- 250g unsalted butter
- 4 eggs, seperated
- 100g caster sugar
- 200g ground almonds
- pinch sea salt
- 1 tsp vanilla extract
- Lightly grease a 25cm springform cake tin. Put 250ml water and orange peel and bring to the boil, stirring to dissolve the sugar.
- Add the pears, cover with a lid and simmer gently for 5-10 mins. Remove with a slotted spoom and leave to cool.
- Continue to cook the poaching liquid until it’s reduced by half, thick and syrupy. Set aside and leave to cool. Heat oven to 170c/150cfan/gas 3.
- Melt the chocolate and the butter in bowl over boiling water or in the microwave. Stir until smooth and remove from the heat. Whisk the egg whites in a bowl to stiff peaks.
- In a separate bowl, whisk the egg yolks and sugar together until light and fluffy.
- Using a metal spoon, fold the ground almonds, salt and vanilla into the yolks.
- Add a spoonful of whites to loosen the mixture then fold in the chocolate mixture and the rest of the egg whites carefully.
- Spoon into the tin and then push the pears into the top, rounded up into a circular shape.
- Bake on the middle shelf for 30-35 mins or until the cake begins to shrink away from the sides of the tin.
- Run a palette knife around the side of the tin and remove the ring of the tin, but not the base. Place on a cooling rack, then when cold, chill for at least 2 hours before serving.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 56 g||87 %|
|Total Carbohydrate 44 g