Photo by Vera Dawson / High Country Baking
This rustic torte is a lovely way to end any cool-weather meal. It features pears, soaked in rum and brown sugar, that melt into a moist, nutty-flavored cake, leaving only their complex sweetness on your tongue. The combination creates a deep, rich, satisfying, Old World flavor. Serve it warm, with a scoop of ice cream or rum-flavored whipped cream, and you’ve got yourself one fine dessert.
My advice? Make sure the pears are firm and just turning ripe. If they’re soft, the torte will be mushy. Though you could make it with all-purpose flour, try to find whole wheat pastry flour (try Natural Grocers or City Market); the nutty taste of whole wheat is a significant part of this dessert’s success. Lastly, serve the torte the day you make it, when the flavors and textures are distinct.
½ cup chocolate-hazelnut spread (like Nutella)
Pinch salt
1-3 teaspoons heavy whipping cream
Glaze
½ cup heavy whipping cream
¼ cup chopped toasted hazelnuts, optional
1. Make the cake: Preheat the oven to 350 degrees with a rack in the center. Line the pan with a circle of parchment or waxed paper. Generously grease the pan and the paper with a vegetable oil-flour baking spray. Cut the butter into 12 pieces and place them, with the chopped chocolate, in a microwave-safe bowl. Microwave at a low temperature, checking often, until the mixture is almost fully melted. (This can also be done in a saucepan over very low heat, stirring constantly).
A simple, old-fashioned dessert, butterscotch custard evokes fond childhood memories from adults and is loved by youngsters for its straightforward taste. With a silky, smooth texture and brown sugar-vanilla flavor, it has universal appeal. The.