Another week gone and I’m just reminded that this year is flying by. But one thing I’m happy about is that we can start eating outside again. So, in honor of the warmer weather that makes me want to eat outside while soaking up the sun (before it gets too hot), I’m making this Chocolate Hazelnut Pear Torte. It looks complicated but it’s actually quite easy to make and tastes delicious. I hope you all have a wonderful weekend!
Chocolate Hazelnut Pear Torte
Ingredients
- 1½ cups flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 2 Tablespoons ground hazelnuts
- ¾ cup maple syrup
- ⅔ cup cold water
- ⅓ cup coconut oil melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 2 small pears cored, half of them finely chopped and the other half thin sliced
- ½ cup chopped hazelnuts
Instructions
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Preheat oven to 350℉. Grease a 9" springform pan and then line the bottom with parchment paper.
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In a large mixing bowl, whisk the flour, cocoa powder, baking powder, ground hazelnuts, baking soda, salt, and cardamom together until well blended.
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In another large mixing bowl, stir together the maple syrup, water, coconut oil, vanilla, and vinegar. Then stir the wet ingredients into the dry ingredients and stir gently until the batter is combined, but do not over mix. Then stir in the chopped the pears until they are blended into the batter. Pour the batter into the pan and layer the pear slices on top. Then sprinkle the remaining hazelnuts over the top.
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Place the springform pan onto a baking dish and put both in the oven. Bake for 45 minutes or until the top is completely set. (it should be spring back when touched gently). Remove the cake from the oven and cool on an iron rack for at least 15 minutes. Then release the springform sides and cool on the rack for at least an hour. Make sure the cake is completely cooled before serving.
