|100 g||bittersweet chocolate|
|100 ml||olive oil|
|2 tsp||vanilla extract|
|3 tsp||baking powder|
|2 tbsp||ground hazelnuts|
|confectioner’s sugar (for dusting)|
|olive oil (for greasing)|
Preheat the oven to 190°C/375°F. Line the springform pan with parchment paper and grease the edges with olive oil. Quarter and core the pears, then slice each quarter into three. Roughly chop hazelnuts. Zest the whole lemon and set this aside.
Set up a double boiler and place the chocolate in the bowl set over a saucepan of simmering water. Stir occasionally until fully melted.
Crack eggs into a bowl, add sugar and use a hand mixer fitter with beaters to beat until foamy. Add vanilla extract, and slowly stream in the milk and olive oil while mixing on low. Then add flour, baking powder, salt, ground hazelnuts, lemon zest, and melted chocolate. Mix well until combined.