Oh hey there! Hope you’re having a fabulous week. And if you’re not, this Chocolate Olive Oil Torte with Cardamom, Pears, and Hazelnuts is sure to make it better. I developed this recipe with my friend Renee a few weeks ago while she was in town for a visit. Renee and I first met last year and quickly discovered our shared interest in yoga, health and wellness and self-care. It was great to spend more time with Renee just hanging out, cooking together, walking on the beach, binge watching Stranger Things, sipping matcha and talking about life goals, love, self-esteem and work. As an introvert I’ve never had an abundance of friends and have always prided myself on my independence, but who am I kidding. We all need friends and I’m finally learning that I need to spend more time with mine. Spending time with Renee left me feeling rejuvenated and inspired to make this space and my work a truer representation of who I am and all I value. Now, cake. This one is rich and moist with a subtle hint of cardamom and is topped with sliced pears and chopped hazelnuts. The pears lighten things up a bit and balance out all the chocolate while the hazelnuts add a deep nutty flavor. After tasting three different olive oil varieties from California Olive Ranch, we settled on their Arbosana olive oil for its round flavor profile and creaminess. The cake is also gluten free and refined sugar free because that’s how we roll with our desserts around here. This cake is the perfect thing to bring to your next holiday party or for Christmas or New Year’s Eve. Continue reading for the recipe…
*This post was sponsored by California Olive Ranch, my go to olive oil for everyday cooking. Thank you for supporting my work by supporting my sponsors. All thoughts and opinions are my own.
Chocolate Olive Oil Torte with Cardamom, Pears and Hazelnuts
Makes 1 9-inch cake
¾ cup bittersweet chocolate chips
¾ cup coconut sugar
1 ¼ cup almond meal
3 eggs, divided
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon ground cardamom
2 Anjou pears, thinly sliced
½ cup hazelnuts, chopped
Preheat the oven to 350° F.
Line the bottom of a 9-inch springform pan with parchment. Grease the pan lightly with olive oil.
In a double boiler set over simmering water, melt the chocolate. Meanwhile, in a medium bowl, combine the olive oil, coconut sugar, almond meal, egg yolks, vanilla, salt and cardamom. Stir well to combine. Once the chocolate is melted add it to the bowl and mix to combine.
In the bowl of stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form.
Fold the egg whites into the batter until completely incorporated and smooth.
Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the sliced pears on top and sprinkle with the chopped hazelnuts.
Bake for 50-60 minutes.
Allow to cool before serving.