Ingredients

¾ cup bittersweet dark chocolate chip melts
2/3 cup Squeaky Gate extra virgin olive oil, plus extra for greasing
¾ cup brown sugar, firmly packed
¾ cup hazelnut meal (ground hazelnuts)
½ cup almond meal
3 eggs, yolks and whites separated
1 teaspoon vanilla bean paste
½ teaspoon sea salt flakes
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 firm beurre bosc pears, core removed and thinly sliced
Icing sugar for dusting
1/3 cup roasted crushed hazelnuts to garnish
Double cream to serve

Method

Pre heat oven to 180 degrees C. Line the bottom of a 9-Inch springform flan/tart pan with baking paper. Grease the pan lightly with olive oil.

Melt the chocolate in a double boiler over simmering water. Meanwhile, in a large bowl combine the olive oil, brown sugar, hazelnut meal, almond meal, egg yolks, vanilla, sea salt, cinnamon and cardamom. Stir well until well mixed. Once the chocolate is melted, add into the hazelnut mixture and mix through.

Place the egg whites in a clean bowl and whisk until stiff peaks form.
Gently fold the egg whites through the chocolate mixture until incorporated and smooth.
Transfer the batter to the lined pan, using a spatula to smooth out the top.

Arrange the sliced pears onto the batter, place into the oven and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.
Allow to cool for 15 minutes before slicing into wedges. Dust with icing sugar and scatter with hazelnuts just before serving with a dollop of double cream.