Roasted Pears:
5 firm-ripe pears (about 8 ounces each), such as Bartlett, Anjou or Bosc
3 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1 tablespoon pear-flavored brandy
1/4 cup granulated sugar

Chocolate Almond Torte:
1/4 cup confectioners’ sugar
1 cup sliced blanched almonds, toasted*
3/4 cup all-purpose flour
1/8 teaspoon salt
5 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
12 tablespoons unsalted butter, softened
3/4 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Roasted Pear Sauce:
1 1/3 cups granulated sugar
1 cup heavy cream plus additional as needed
3/4 cup water plus additional as needed
1/4 cup pear-flavored brandy
1/2 teaspoon salt

Optional Garnish:
Sweetened whipped cream
Fresh blackberries
Toasted sliced almonds
Fresh mint

Make Roasted Pears:
1. Position rack in center of oven and preheat to 400°F. 

2. Peel, halve lengthwise and core pears. Combine butter, lemon juice and pear brandy in an ovenproof skillet large enough to hold pears in one layer. Turn pears to coat with liquid mixture and place cut-side down. Sprinkle granulated sugar evenly over pears. Bake for 15 minutes, then baste with pan juices. Bake for 5 to 10 minutes more or until pears are tender but still hold their shape. Remove pan from oven and set aside until pears are cool enough to handle. Reduce oven temperature to 350°F. Butter bottom and sides of 9” springform pan.  Line bottom with round of parchment paper and butter paper.

3. Slice each pear half lengthwise into 3 wedges. Arrange 16 wedges cut-side down on bottom of prepared pan in a circular pattern with rounded ends 1/2-inch from edge of pan. Pattern will resemble spokes of a wheel. Cut as many additional wedges as needed into cubes and spoon into the center.

4. Coarsely chop remaining wedges and return to skillet containing pan juices.  Reserve for roasted pear sauce.

Make Torte:
1. Put confectioners’ sugar and almonds in bowl of food processor fitted with metal blade. Pulse until almonds are finely ground. Pour into medium bowl.

2. Add flour and salt to almonds and whisk until blended. Set aside.

3. Place chocolate in microwaveable bowl and heat for 1 minute on HIGH (100% power). Let stand for 1 minute. Stir until melted and smooth.

4. Beat butter and sugar in bowl on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla and almond extracts. Add melted chocolate and beat until blended. On low speed, add flour mixture in 2 additions and mix just until flour is absorbed. Carefully spread batter over pears in pan and smooth top with spatula. Tap pan gently to distribute batter.

5. Bake for about 50 minutes or until top is firm and tester inserted in center comes out clean. Cool in pan on wire rack for 30 minutes. Remove side of springform pan. Invert cake onto flat platter and remove parchment paper (pears will be facing up). Return to wire rack and cool completely.

Make Roasted Pear Sauce:
1. Add granulated sugar to skillet with reserved pear mixture.  Cook over medium-low heat until sugar is dissolved, stirring constantly.  Increase heat to medium-high and continue to cook for 6 minutes or until syrup turns a deep golden amber color, stirring occasionally. Remove from heat and carefully add cream, water and brandy (mixture will bubble up). Add salt and return to low heat. Whisk until well blended and smooth and any hardened bits of caramel are dissolved. Increase heat to medium-high and heat to a boil. Boil for 1 minute. Remove from heat and set aside to cool slightly.

2. Pour contents of pan into bowl of food processor fitted with metal blade.  Process until pears are pureed. Strain sauce through metal sieve into 3-cup bowl. Set aside to cool. Cover and refrigerate until chilled.

3. When ready to serve, check consistency of pear sauce. If too thick, whisk in additional cream or water as needed to thin sauce slightly.

4. Cut cake into wedges and place on dessert plates along with some pear sauce. Garnish each serving with whipped cream, blackberries, almonds and mint, if desired.

*To toast almonds, Spread almonds in single layer on rimmed baking sheet. Bake at 350°F. for about 7 minutes or until nuts are fragrant and deep golden, shaking pan several times during baking. Cool completely.