For this challenge, I created a Chocolate Pear Torte, which combines the flourless, cake-like qualities of a torte and the fruity ingredients of a tart in one delicious dessert!
This was the first time I’ve made a flourless cake and my family loved it! The torte tastes lighter than a brownie but denser than a traditional cake, with a nice balanced blend of flavors. One thing that my husband particularly liked about this dessert was that it wasn’t too rich – the nuts and pears nicely balanced out the chocolate and jelly!
The 4-inch serving size makes this perfect for individuals and romantic couples.
Chocolate Pear Torte
8 Tablespoons (1 Stick) Unsalted Butter, Room Temperature, Plus Extra For Pan
1 Cup Whole Blanched Almonds
3/4 Cup Sugar
3 Large Eggs
1/3 Cup Unsweetened Cocoa Powder
1 Teaspoon Pure Vanilla Extract
1/2 Teaspoon Salt
1/4 Teaspoon Almond Extract (Optional)
3 Firm, Ripe Bartlett Pears
5 Tablespoons Apple Jelly Or Peach Jelly
Glaze Ingredients (Optional)
1/4 Cup Confectioners Sugar
2 to 3 Tablespoons Of Heavy Cream
1. Preheat the oven to 350 degrees.
2. Brush six, 4-inch removable-bottom tart pans with butter; set aside.
3. In a blender, combine the almonds and sugar; process until very finely ground.
4. In the bowl of an electric mixer with the paddle attachment, combine the butter, eggs, cocoa, vanilla, salt, almond extract, nuts and sugar. Mix until thoroughly combined.
5. Divide the mixture evenly in the prepared pans and spread by tapping on the sides.
6. Peel, halve, and core the pears. Cut the pears lengthwise into thin slices, rubbing them with lemon as you work (to prevent discoloration). Arrange the pear slices on the chocolate mixture as desired without pressing in.
7. Place the pans on a baking sheet. Bake until the tops are puffed and a toothpick inserted into the center of the chocolate mixture comes out with only a few moist crumbs attached (approximately 30 minutes). Cool completely in the pan.
8. Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush the pears with jelly and let set, at least 20 minutes. Remove tortes from pans. Serve as is (Feature Photo 2), or dress it up with a decorative glaze (Feature Photo 1).
Combine the glaze ingredients in a small bowl until smooth, adding a little bit of cream at a time until the desired consistency is reached.