Helen Goh’s recipe for pear, chocolate and hazelnut torte | The sweet spot

Sweet pears sink into and cut through this rich, fudgy, nutty treat

Unlike lighter, flour-based cakes, tortes are traditionally rich and dense. Often made with ground nuts instead of flour, this gives them a fudgy, moist texture. Here, ripe pears sink gently into a dark chocolate and hazelnut batter, with the flavours of vanilla, almond and cardamom subtly enhancing the depth of the chocolate and teasing out the fruit’s perfume.