Helen Goh, the acclaimed baker, shares her recipe for a decadent pear, chocolate and hazelnut torte, perfect for autumn baking. Unlike lighter flour-based cakes, tortes are traditionally rich and dense, often made with ground nuts instead of flour, giving them a fudgy, moist texture.
In this recipe, ripe pears sink gently into a dark chocolate and hazelnut batter, with subtle notes of vanilla, almond and cardamom enhancing the depth of the chocolate and the fruit’s perfume. The torte is finished with a dusting of icing sugar and served with creme fraiche or ice-cream.
To prepare, toast 150g of blanched hazelnuts until fragrant, then grind them finely. Melt 200g of dark chocolate (about 70% cocoa) with 150g of unsalted butter, then stir in 150g of soft brown sugar, vanilla and almond extracts. Whisk in four egg yolks, then fold in the ground hazelnuts, salt and cardamom.
Beat four egg whites to soft peaks and gently fold into the batter. Pour into a lined 23cm springform tin, top with thinly sliced pears, and bake at 190°C (170°C fan) for 35-40 minutes until set around the edges but slightly wobbly in the centre. Cool in the tin before serving.
