February - Dark Chocolate & Pear Torte with Orange Yoghurt
(Serves 6–8)
When pears are in season, this decadent torte is the perfect way to showcase them. Sweet, gently caramelised pears sink into a rich, flour-light chocolate base, with a hint of orange running through. It’s elegant enough for a dinner party yet simple enough for a weekend bake. Pair it with tangy orange yoghurt for a bright, refreshing contrast to the dark chocolate.
Ingredients
For the pears
4 just-ripe pears
35 g butter
2 tbsp soft brown sugar
Finely grated zest of 1 orange
For the torte
200 g salted butter, plus extra for greasing
200 g dark chocolate (70% cocoa), chopped
4 large eggs
200 g golden caster sugar
50 g plain flour (gluten-free works well)
50 g ground almonds
Pinch of sea salt
Cocoa powder, for dusting
For serving
Greek yoghurt mixed with orange zest and a drizzle of honey or a warm chocolate sauce (optional – see tip below)
Method
Prepare the pears:
Peel, quarter, and core the pears.
Melt the butter in a frying pan over medium heat, add the brown sugar and orange zest, and stir until the sugar dissolves.
Add the pears and cook gently for a few minutes, turning frequently, until completely tender. Set aside to cool slightly.
Preheat the oven:
Heat oven to 180°C (160°C fan) / gas 4.
Butter and line the base and sides of a 23 cm springform or loose-bottomed cake tin.
Make the batter:
Gently melt the butter and chocolate together in a pan until smooth, then set aside to cool slightly.
Using an electric whisk, beat the eggs and sugar for about 5 minutes until pale, billowy and thick (the mixture should leave a ribbon trail).
Pour the melted chocolate and butter into the whisked eggs and fold carefully using a large metal spoon.
Mix the flour, almonds, and a pinch of salt together, then fold into the mixture until even.
Assemble & bake:
Spoon the batter into the prepared tin, gently pressing the cooked pears into the mixture.
Bake for 30–40 minutes until the torte has set but still has a slight wobble in the centre and a thin crust on top.
Leave to cool in the tin until warm, then release. Dust with cocoa.
Serve:
Cut into wedges and serve warm or at room temperature with orange yoghurt or a drizzle of warm chocolate sauce.
Tips
Orange yoghurt: Mix 250 g Greek yoghurt with the zest of ½ an orange and 1 tsp honey.
Warm chocolate sauce (optional): Gently melt 100 g dark chocolate with 75 ml double cream and 1 tbsp sugar over a bain-marie until glossy. Add a splash of hot water if needed to loosen.
This torte keeps well for 2–3 days in an airtight tin — it’s even better the next day.
