Chocolate and Poached Pear Torte
A silky smooth and luxurious chocolate ganache topping with a digestive cheesecake-style crumb. Adorned with sweet, lightly spiced poached pears. Easy to make and totally delicious!
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Serves: 8
Calories: 426kcal
Ingredients
Poached pears:
- 3 pears (medium sized, ripe and peeled)
- ½ lemon (juice only)
- 1 cinnamon stick
- 125 g coconut sugar
- 500 ml water
Torte crust:
- 75 g oats (gluten free if required*)
- 30 g almonds
- 30 g cashews
- 25 g coconut sugar
- 1 tsp maca powder
- 1 pinch of salt
- 60 g coconut oil (melted)
Chocolate ganache:
- 200 ml dairy free milk (soya or oat is my recommendation for this recipe, gluten free if required*)
- 200 g 70% dark chocolate (broken up into small chunks, gluten free if required*)
- 60 g coconut sugar
- 1 tsp vanilla extract
Instructions
Poach the pears:
- Heat the water, lemon juice, sugar and cinnamon in a saucepan over a medium heat and stir until all of the sugar has dissolved and the liquid is lightly simmering (approx 3-5 minutes).1/2 lemon, 1 cinnamon stick, 500 ml water, 125 g coconut sugar
- Add the peeled pears and simmer for 30 minutes, turning the pears occasionally. Try to resist eating them from the pan, they will smell delicious.3 pears
- Once the pears have finished poaching, place them in the fridge to cool and harden up (making them much easier to slice) for at least 4 hours. Whilst the pears are chilling, make the torte because this will also need chilling time.
Make the nutty, biscuity torte crust:
- You will need a 20cm round dish with a removable base. Alternatively you could use small individual dishes with removable bases.
- Blitz all of the torte crust ingredients in a processor, except for the coconut oil.75 g oats, 30 g almonds, 30 g cashews, 25 g coconut sugar, 1 tsp maca powder, 1 pinch of salt
- Add the coconut oil, blitz again and check that the mixture comes together slightly in your hands.60 g coconut oil
- Add the torte crust mixture to your dish and press it down firmly to form the base. Place it in the refrigerator whilst you make the ganache.
To make the silky smooth ganache:
- To make the ganache heat the dairy free milk, vanilla and sugar in a saucepan and stir until the sugar has dissolved (approx 3-5 minutes). Remove the saucepan from the heat and place on a heat-resistant plate.200 ml dairy free milk, 1 tsp vanilla extract, 60 g coconut sugar
- Add the chocolate chunks to the milk and stir until all of the chocolate has melted and combined with the milk. This will take 1-2 minutes and the finished mixture should look smooth and glossy.200 g 70% dark chocolate
- Once the chocolate is fully combined with the milk, pour the mixture on top of the torte crust and put it in the fridge to set for at least 4 hours. At this point you may like to lick the remainder of the chocolate mix from the spoon... for quality control purposes obviously...
To compile the torte:
- When at least 4 hours has passed, slice the cold poached pears, arrange them on top of your torte and serve!
- If you have any trouble getting your torte out of the tin, soak a cloth in some hot water, ring it out and then hold it against the side of the pan for a few seconds. Repeat this around all of the pan and this should soften the edges enough to remove the torte without any difficulty.
Video
Notes
Recipe inspired by: Torremolinos, Spain
* Recipe is gluten free if certified gluten free oats and other ingredients are used and the person consuming this torte is not sensitive to oats.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore, we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore, results may vary.
Nutrition
Calories: 426kcal | Carbohydrates: 54g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Sodium: 94mg | Fiber: 7g | Sugar: 30g | Net Carbohydrates: 47g
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