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1
Position rack in center of oven and preheat to 350F.
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2
Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable spray.
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3
Line bottom of pan with parchment paper; spray paper.
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4
Combine dried pears, 3/4 cup water and 1/3 cup sugar in heavy small saucepan.
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5
Simmer mixture over medium-low heat until pears are tender and liquid is syrupy, about 18 minutes.
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6
Transfer mixture to processor.
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7
Add pear brandy and puree until mixture forms thick paste.
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8
Set pear puree aside.
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9
Stir chocolate and butter in heavy medium saucepan over medium-low heat until smooth.
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10
Add pear puree, almonds and flour.
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11
Stir to blend well.
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12
Transfer mixture to large bowl.
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13
Using electric mixer, beat egg yolks in medium bowl until foamy.
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14
Gradually add 1/2 cup sugar, beating until mixture is very pale and thick, about 5 minutes.
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15
Using clean dry beaters, beat egg whites in large bowl until soft peaks form.
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16
Gradually add remaining 1/2 cup sugar to egg whites and beat until medium-stiff peaks form.
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17
Fold egg yolk mixture into chocolate mixture in 3 additions.
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18
Stir 1/4 of egg whites into chocolate mixture to lighten.
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19
Fold in remaining whites in 3 additions.
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20
Pour batter into prepared pan.
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21
Cover with foil, sealing foil around pan edges and tenting center to allow torte to rise while baking.
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22
Place cake pan in large roasting pan.
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23
Add enough hot water to roasting pan to come halfway up sides of cake pan.
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24
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.
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25
Transfer pan to rack.
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26
Cool 20 minutes.
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27
Run knife around pan sides to loosen torte.
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28
Invert torte onto 10-inch-diameter tart pan bottom.
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29
Peel off parchment.
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30
Cool completely.
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31
(Can be made 1 day ahead.
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32
Cover loosely; chill.)
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33
Stir first 4 ingredients in heavy small saucepan over medium-low heat until smooth.
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34
Line baking sheet with foil.
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35
Place rack on baking sheet.
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36
Transfer torte atop tart pan bottom to rack.
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37
Pour 1/2 cup glaze over torte.
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38
Using icing spatula and working quickly, smooth glaze over top and sides, covering evenly.
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39
Freeze torte until glaze is set, about 10 minutes.
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40
Pour remaining glaze over torte and spread over top and sides until smooth.
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41
Freeze torte just until glaze is firm, about 15 minutes.
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42
(Torte can be made 1 day ahead.
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43
Cover and chill.
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44
Let torte stand at room temperature 30 minutes before serving.)
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45
Using spatula, transfer torte to platter.
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46
If desired, press tip of small sharp knife into 1 gold leaf sheet; gently peel off 1-inch free-form piece.
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47
Using knife as aid, carefully press gold leaf onto torte.
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48
Repeat with remaining gold leaf, spacing pieces decoratively.
