Flourless Chocolate & Pear Torte with Amaretto Cream


1. Preheat the oven to 200°C / 180°C fan / Gas 6. Grease and line a 9-inch cake tin.
2. Melt the chocolate, butter and sugar in a saucepan. Remove from the heat and leave to cool. Beat the eggs in one by one, ensuring each is fully combined, then add the vanilla extract and 3 tablespoons of amaretto syrup. Mix again until thickened.
3. Pour into the tin then cut the pears in half lengthways and arrange on top cut-side up. Bake for 35-40 minutes, until it wobbles in the middle slightly (it won’t look quite set yet, which is normal). Leave to cool in the tin.
4. Meanwhile, whip the cream by hand or in a mixer until just thickened, then add the icing sugar and remaining amaretto syrup. Beat again until stiff peaks form, and serve with a slice of torte.


• 250g best-quality dark chocolate
• 250g unsalted butter
• 300g granulated sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 jar Opies Baby Pears with Luxardo® Amaretto
• 300ml double cream
• 3 tbsp icing sugar

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