Pear and Hazelnut Chocolate Torte

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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You\’ll need

90g of gluten free dark chocolate sexiness
90g of butter
2oz or a quarter cup of honey or maple syrup
2 ripe pears (sliced, peeled, halved, cored, massaged, sent on an expensive holiday)
3 eggs
90g of hazelnuts (toast them then grind dem up!)

Cut two circles of baking paper out the same size as your cake tin. Melt some butter and brush the bottom then add a second layer, brush it again and then the sides.
Preheat your oven to 180 then melt then smash up the choc into small pieces and melt with the butter without cauterizing your hands/fingers. Once that\’s melted together leave it on one side.
Grind up the hazelnuts (I bet you eat some before this!) and mix in with the melted chocolate.
Whisk the yolks and your choice of sweetener together until \’frothy\’ and fold into the choco-nutty bukkake mess then whisk up the eggs whites until they form a soft peak and fold them in a quarter at a time with a metal spoon.
Stick it into the cake tin then top with your sliced pears (don\’t worry if they sink – you can dress it with fresh ones later). Cook the fooker for 40-45 mins then leave for a few minutes before taking it out of the tin.


  • hazelnuts


British paleo crossfitter running

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Recipe Comments

Comments (3)

  1. posted by Carly on October 5, 2011

    Wait, how is this dairy-free? Or by “butter” do you mean margarine??

  2. posted by Kellie on October 6, 2011

    It looks like the butter is only used for greasing the tin, not actually in the cake mix

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