Chocolate Olive Oil Torte with Cardamom, Pears, and Hazelnuts

The cake itself is a twist on a classic recipe, wherein you melt chocolate and butter together then mix with almond meal, sugar and egg yolks, finally folding in whipped egg whites before baking.



¾ cup bittersweet chocolate chips

⅔ cup De Rustica Olive Oil Medium

¾ cup coconut sugar

1 ¼ cup almond meal

3 eggs, divided

1 teaspoon vanilla

¼ teaspoon salt

¼ teaspoon ground cardamom

2 pears, thinly sliced

½ cup hazelnuts, chopped


Preheat the oven to 180° C.

Line the bottom of 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 40-45 minutes or until a toothpick inserted into the middle comes out mostly clean.

Allow to cool before serving.


Recipe by: Trending the table ( and Wild Floric for food (