Chocolate-Glazed Chocolate Pear Torte - vegetable oil spray

Method

• Position rack in center of oven and preheat to 350F.
• Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable spray.
• Line bottom of pan with parchment paper; spray paper.
• Combine dried pears, 3/4 cup water and 1/3 cup sugar in heavy small saucepan.
• Simmer mixture over medium-low heat until pears are tender and liquid is syrupy, about 18 minutes.
• Transfer mixture to processor.
• Add pear brandy and puree until mixture forms thick paste.
• Set pear puree aside.
• Stir chocolate and butter in heavy medium saucepan over medium-low heat until smooth.
• Add pear puree, almonds and flour.
• Stir to blend well.
• Transfer mixture to large bowl.
• Using electric mixer, beat egg yolks in medium bowl until foamy.
• Gradually add 1/2 cup sugar, beating until mixture is very pale and thick, about 5 minutes.
• Using clean dry beaters, beat egg whites in large bowl until soft peaks form.
• Gradually add remaining 1/2 cup sugar to egg whites and beat until medium-stiff peaks form.
• Fold egg yolk mixture into chocolate mixture in 3 additions.
• Stir 1/4 of egg whites into chocolate mixture to lighten.
• Fold in remaining whites in 3 additions.
• Pour batter into prepared pan.
• Cover with foil, sealing foil around pan edges and tenting center to allow torte to rise while baking.
• Place cake pan in large roasting pan.
• Add enough hot water to roasting pan to come halfway up sides of cake pan.
• Bake torte until top and sides are set and firm to touch and tester inserted into center comes out with moist crumbs attached, about 1 hour 45 minutes.
• Transfer pan to rack.
• Cool 20 minutes.
• Run knife around pan sides to loosen torte.
• Invert torte onto 10-inch-diameter tart pan bottom.
• Peel off parchment.
• Cool completely.
• (Can be made 1 day ahead.
• Cover loosely; chill.)
• Stir first 4 ingredients in heavy small saucepan over medium-low heat until smooth.
• Line baking sheet with foil.
• Place rack on baking sheet.
• Transfer torte atop tart pan bottom to rack.
• Pour 1/2 cup glaze over torte.
• Using icing spatula and working quickly, smooth glaze over top and sides, covering evenly.
• Freeze torte until glaze is set, about 10 minutes.
• Pour remaining glaze over torte and spread over top and sides until smooth.
• Freeze torte just until glaze is firm, about 15 minutes.
• (Torte can be made 1 day ahead.
• Cover and chill.
• Let torte stand at room temperature 30 minutes before serving.)
• Using spatula, transfer torte to platter.
• If desired, press tip of small sharp knife into 1 gold leaf sheet; gently peel off 1-inch free-form piece.
• Using knife as aid, carefully press gold leaf onto torte.
• Repeat with remaining gold leaf, spacing pieces decoratively.