Chocolate Pear Torte

This dense, moist chocolate cake, made with dried pears, is stunning when decorated with gold leaf. Of course, you can always simply top it with chocolate curls.

olive oil spray
¾ cup dried pears, chopped (about 4 oz)
¾ cup water
1 ⅓ cups sugar
3 Tbsp. Poire Williams (clear pear brandy) or brandy
9 oz semi-sweet chocolate, chopped
½ cup (1 stick) butter
⅓ cup almonds, finely ground
¼ cup all-purpose flour, unbleached
6 large eggs, separated
1 recipe Chocolate Glaze

Position rack in center of oven and preheat to 350°F (180°C/160°C fan, Gas Mark 4). Spray 10" diameter cake pan with 2" high sides with nonstick vegetable spray. Line bottom of pan with parchment paper, spray paper.

Combine dried pears, ¾ cup water and ⅓ cup sugar in heavy small saucepan. Simmer mixture over medium-low heat until pears are tender and liquid is syrupy, about 18 minutes. Transfer mixture to processor. Add pear brandy and purée until mixture forms thick paste. Set pear purée aside.

Stir chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Add pear purée, almonds and flour. Stir to blend well. Transfer mixture to large bowl.

Using electric mixer, beat egg yolks in medium bowl until foamy. Gradually add ½ cup sugar, beating until mixture is very pale and thick, about 5 minutes. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining ½ cup sugar to egg whites and beat until medium-stiff peaks form. Fold egg yolk mixture into chocolate mixture in 3 additions. Stir ¼ of egg whites into chocolate mixture to lighten. Fold in remaining whites in 3 additions.

Pour batter into prepared pan. Cover with foil, sealing foil around pan edges and tenting center to allow torte to rise while baking. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake torte until top and sides are set and firm to touch and tester inserted into center comes out with moist crumbs attached, about 1 hour 45 minutes.

Transfer pan to rack. Cool 20 minutes. Run knife around pan sides to loosen torte. Invert torte onto 10" diameter tart pan bottom. Peel off parchment. Cool completely. (Can be made 1 day ahead. Cover loosely, chill.)

Makes 14-16 servings.