Warm buckwheat torte with white cocoa cream and anise pears with walnut crunch
An original layered dessert: a tender small buckwheat-and-butter torte topped with a silky white chocolate cream, pears sautéed with star anise, and a walnut-oat crunch. It balances toasted, fruity, and gently spiced notes in an elegant yet homey presentation.
Ingredients
- 90 g buckwheat flour (for the timbal)
- 60 g all-purpose flour (for dar estructura)
- 70 g brown sugar (divided entre dough and peras)
- 5 g baking powder
- 2 g fine salt
- 2 units eggs (at room temperature)
- 90 g unsalted butter (60 g for the dough and 30 g for the peras)
- 80 ml milk
- 5 ml vanilla extract (divided)
- 120 g white chocolate (chopped)
- 180 ml heavy cream (divided)
- 360 g pears (peladas and diced small)
- 2 units star anise
- 15 ml lemon juice
- 50 g walnuts (chopped)
- 25 g rolled oats
- 1 g ground cinnamon
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 180 °C / 350 °F. Lightly grease 6 individual molds or small oven-safe rings and place them on a baking tray.
- 2
2. In a bowl, combine the buckwheat flour, all-purpose flour, 40 g of the brown sugar, baking powder, and fine salt.
- 3
3. In another bowl, whisk the eggs with 60 g melted butter, the milk, and 1/2 teaspoon of the vanilla extract. Fold this mixture into the dry ingredients until you have a thick, smooth batter.
- 4
4. Divide the batter among the molds, filling each about two-thirds full. Bake for 16 to 18 minutes at 180 °C / 350 °F, or until a tester comes out with just a few moist crumbs. Let them cool slightly for 10 minutes.
- 5
5. Meanwhile, place the white chocolate in a heatproof bowl. Heat 120 ml of the heavy cream until very hot but not boiling, about 85-90 °C / 185-194 °F. Pour it over the white chocolate, wait 1 minute, then stir until smooth. Add the remaining vanilla extract and let it stand at room temperature until slightly thickened.
- 6
6. In a skillet, melt 30 g of butter over medium heat. Add the pears, the remaining 30 g brown sugar, the star anise, and the lemon juice. Cook for 8 to 10 minutes, stirring, until the pears are tender and glossy. Remove the star anise.
- 7
7. In another small skillet or on a lined tray, toast the walnuts with the rolled oats and cinnamon for 4 to 5 minutes over medium heat, or in the oven at 180 °C / 350 °F for 5 minutes, stirring once, until fragrant. Let cool so they become crunchy.
- 8
8. Lightly whip the remaining 60 ml heavy cream until slightly thickened, not fully whipped, then fold it into the lukewarm white chocolate mixture to make a soft airy cream.
- 9
9. Unmold the warm tortes. Place each on a plate, top with a generous spoonful of white chocolate cream, add the anise pears over the top, and finish with the walnut-oat crunch.
- 10
10. Serve immediately while the torte is still warm and the cream is soft.
Chef tips
For a more defined presentation, chill the white chocolate cream for 10 minutes before spooning it over the torte. Pears that are ripe but still firm hold their shape best when sautéed.
Substitutions
You can swap the walnuts for hazelnuts or pecans. The milk can be replaced with unsweetened plant-based milk, although the recipe will only become dairy-free if you also replace the butter, cream, and white chocolate with suitable alternatives.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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