Chocolate Pear Torte
MAKES 1 (9-INCH) TORTE
Chocolate and pears marry perfectly in this unique torte made with almond flour, cardamom, and maple syrup. Use pears that are ripe, but still a bit firm, so they can be fanned on top before baking.
Ingredients
- 4 ounces bittersweet chocolate (chopped)
- 2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon ground cardamom
- 1 3/4 cup maple syrup (plus more for brushing pears)
- 1/4 teaspoon apple cider vinegar
- 4 large eggs (separated)
- 1/4 teaspoon kosher salt
- 2 pears (cut in half, cored, and cut crosswise into 1/4-inch slices)
- 1/2 cup chopped hazelnuts
- Powdered sugar
Directions
- Preheat oven to 350°F.
- Melt chocolate in a double boiler or microwave on high, 10 seconds at a time, stirring in between, until melted. Set aside to cool slightly.
- In a separate bowl, whisk together almond flour, cocoa powder, and cardamom.
- Once chocolate has cooled but is still melted, add maple syrup, vinegar, and egg yolks. Whisk until slightly thickened.
- Add dry ingredients to wet and combine.
- In a clean, dry bowl, whip egg whites with 1/4 teaspoon salt until very stiff. Gently fold egg whites into batter in 3 additions.
- Pour batter into a greased 9-inch springform pan. Decorate top with pear slices by gently fanning them out, small amounts at a time. Vary the direction and spacing to create a pattern. Brush pears with maple syrup. Sprinkle cake with hazelnuts.
- Bake 40 to 45 minutes or until a toothpick comes out clean. Cool before unmolding. Dust with powdered sugar.
Nutrition
- Calories: 420
- Fat: 25.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0.0 g
- Cholesterol: 95.0 mg
- Sodium: 110.0 mg
- Carbohydrates: 43.0 g
- Fiber: 7.0 g
- Added Sugars: 0.0 g
- Sugar: 30.0 g
- Protein: 12.0 g