Dessert

Dark Chocolate & Burnt Pear Torte with Cinnamon Whipped Cream & Crispy Hazelnut Praline

Name: Dark Chocolate & Burnt Pear Torte with Cinnamon Whipped Cream & Crispy Hazelnut Praline
Prep time: 16 min
Cook time: 64 min
Total time: 80 min
Yield: 2 servings
Ingredients: For the burnt pear layer: 3 medium firm pears (Bosc), peeled, cored, cut into ½-inch dice; 2 tablespoons honey; 1 tablespoon apple cider vinegar; pinch of fine sea salt; For the chocolate torte: 4 oz dark chocolate (60% cacao), chopped finely; 4 tablespoons unsalted butter; ½ teaspoon hazelnut oil (toasted); 1 large egg plus 1 large egg yolk (room temperature); 3 tablespoons honey; 1 tablespoon Dutch-process cocoa powder; ¼ teaspoon instant espresso powder; ¼ teaspoon fine sea salt; ¼ teaspoon vanilla extract; For the cinnamon whipped cream: ½ cup heavy cream, very cold; 2 teaspoons powdered sugar; ¼ teaspoon ground cinnamon; pinch of ground cardamom; For the hazelnut praline: ¼ cup roasted hazelnuts; 3 tablespoons granulated sugar; 1 teaspoon unsalted butter; pinch of fleur de sel

A showstopping finale: a dark chocolate torte (60% cacao, enriched with brown butter and hazelnut oil) layered with a thin stratum of burnt pear compote (pears reduced until their edges char, their sugars concentrate into almost-bitter caramel). The cake is fudgy, nearly underbaked at the center, with a fine crumb and deep cocoa aroma. Served with spiced whipped cream (cinnamon and a whisper of cardamom) and shards of hazelnut praline that crackle between the teeth. This is autumn German sophistication in a single slice.

1290cal per serving 12gprotein 136gcarbs 84gfat 16min prep 64min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this