Chocolate & Poached Pear Torte
This little slice of heaven features a crunchy almond and oat biscuit base, a silky chocolate filing and is topped with cinnamon-spiced poached pears.
- 2-3 pears, ripe and peeled
- Juice of 1/2 a lemon (15g)
- 1 cinnamon stick
- 125g coconut sugar
- 500ml water
- 75g oats
- 30g almonds
- 30g cashews
- 25g coconut sugar
- 1 tsp maca powder(3g)
- Pinch of salt
- 200ml dairy free milk (soyais my recommendation for this recipe)
- 200g 70% dark chocolate, broken up into small chunks
- 60g coconut sugar
- 1 tsp vanilla extract
- For this recipe you will need a 20cm round dishwith a removable base. Alternatively you could use small individual dishes with removable bases.
- First get your pears poaching. 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). 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.
- Next on to the torte crust. Blitz all of the crust ingredients in a processor, except for the coconut oil. Add the coconut oil, blitz again and check that the mixture comes together slightly in your hands.
- Add the torte crust mixture to your dish and press it down firmly to form the base. Place in the refrigerator whilst you make your ganache.
- To make your ganache heat the soya 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.
- Add your 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.
- Once your chocolate is fully combined with the milk, pour the mixture on top of your torte crust and put 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…
- Once your pears have finished poaching, place them in the fridge to cool and harden up (making them easier to slice) for at least 4 hours.
- When at least 4 hours has passed, slice your pears, top your torte and serve! If you have any trouble getting your torte out of your tin, just 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.
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