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Good thing I love blogging because it can be a lot of pressure. Pressure of time, creativity and pressure to always make new dishes. I have some favorite recipes on this blog and sometimes I just want to remake them but feel that I have to make something new for the sake of the blog.
But you know what, I always end up with a feeling of satisfaction after stepping out of my comfort zone and creating something new. Marriage, friendships, parenting, jobs and most things we’re passionate about in life all come with a certain degree of pressure, don’t they?
When I saw pears in the market the other day, all I wanted to do was remake this galette. After all, it was very tasty and many people who made it told me they loved it too.
I wanted to make my old favorite but also wanted something new to share with you. With limited resources of time and energy I had to make a choice and as always I went for the second option. That option was this decadent pear chocolate amandine.
I’m so glad I went for it.
PEAR CHOCOLATE TORTE RECIPE
Yield: 6 servings
Prep Time: 10 min
Cook Time: 20 MIN
- 3 ounces dark chocolate, coarsely chopped
- 4 tablespoons unsalted butter
- ¼ cup muscovado sugar
- 3 eggs, preferably at room temp.
- ¼ teaspoon almond extract
- 1 cup almond meal
- ¼ teaspoon baking powder
- 2 medium Bosc pears, halved lengthwise, cored, and cut into 1/8-inch slices
For the glaze
- 2 tablespoons warm honey
Step 1: Butter an 8-inch non-stick tart pan. Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees.
Step 2: Melt the chocolate and butter in a large glass bowl in the microwave for 1 ½ minute, at 30-second intervals.
Step 3: Briskly whisk in the sugar, eggs and almond extract.
Step 4: Whisk in the almond meal and baking powder until the batter is smooth.
Step 5: Transfer the batter into the prepared pan. Fan out the pear slices on top.
Step 6: Bake until set, for 20 minutes. Brush the pears with the warm honey glaze.
Step 7: Let cool.