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Chocolate & Pear Olive Oil Torte | Got To Love It |

chocolate and Pear Olive Oil Torte

A divine, fudgy Chocolate & Pear Olive Oil Torte is best served with a dollop of mascarpone or fresh cream. What’s not to love? Pears are plentiful at the moment and this easy recipe is a great dessert for this time of year. This dish needs a good fruity delicate intensity extra virgin olive oil to deliver the right flavour. I used the new pressing from Huile de Vee which is perfect for this dish (and many others too!)

This spiced fudgy filling has an intense floral perfume from the cardamom, which works its way into the torte during cooking. Its a wonderful flavour and really enhances the chocolalte and pear taste.

Chocolate and Pear Olive Oil Torte

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 10 Minutes Cooking Time: 40 Minutes


  • 250 g good quality dark chocolate
  • ⅔ C (160 ml) extra virgin olive oil
  • 175 g castor sugar
  • 200 g ground almonds
  • 100 g flour
  • 3 eggs, separated
  • 1 tsp (5 ml) vanilla extract
  • ¼ tsp (1.25 ml) salt
  • ½ tsp (2.5 ml) ground cardamom
  • 3 pears, thinly sliced (you can leave the top intact and fan slice)
  • 50 g raw almonds, chopped



Preheat the oven to 180 ºC.


Line the bottom of a 22 cm springform cake tin with baking paper. Grease the pan lightly with olive oil.


Melt the chocolate in the top of a double boiler or alternatively in the microwave. Tip: use the microwave defrost function to slowly melt the chocolate – melting too fast can cause it to burn.


In a separate bowl mix the olive oil, castor sugar, ground almonds, flour, egg yolks, vanilla extract, salt and cardamom together. Stir well to combine.


Once the chocolate has melted add it to the almond mixture and mix to combine.


Whip the egg whites until stiff peaks form.


Fold the egg whites into the almond mixture until completely incorporated.


Pour into the prepared tin and smooth the top with a spatula.


Arrange the sliced pears on top and sprinkle with the chopped almonds. Bake for 40-45 minutes or until a toothpick inserted into the middle comes out mostly clean.


Allow to cool before serving. Serve with a scoop of vanilla-infused mascarpone or fresh cream if desired.

Sweet Tooth? Try some of our other dessert recipes and enjoy:

Chocolate Cake | Indulgent and Gluten Free |

Carrot Cake | Simple, Easy and Delicious |

Rhubarb Frangipane Pie | English Country Garden |

Wine Matching

Turn your Chocolate & Pear Olive Oil Torte into a celebration. Serve Prosecco. We chose a Sacchetto Col de L’Utia Prosecco Brut 2018. Crisper and creamier than Cava, with a softer fizz than Champagne, this luxury drop has all the melt-in-the-mouth quality you’d expect from a world-famous winemaker. It’s full of fruit and delicate refreshing bubbles. Perfect for parties, weddings, or just making your Friday night fish and chip supper sing. Available from Naked Wines.

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