Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(54 ratings)

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Cooking time

Prep: 30 mins - 40 mins Cook: 50 mins - 1 hr

Skill level

Easy

Servings

Cuts into 8 slices

Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat

Nutrition and extra info

Additional info

  • Can be frozen
Nutrition info

Nutrition per serving

kcalories
470
protein
6g
carbs
47g
fat
30g
saturates
14g
fibre
3g
sugar
18g
salt
0.5g

Ingredients

  • 100g blanched hazelnuts
  • 140g self-raising flour
  • 175g butter, cut into small pieces
  • 140g golden caster sugar
  • 2 large eggs, beaten
  • 5 small, ripe Conference pears
  • 50g dark chocolate, chopped into small chunks
  • 2 tbsp apricot jam

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Method

  1. Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
  2. Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

Recipe from Good Food magazine, October 2003

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Comments

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bacon-n-egg's picture
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Very pleased, simple and easy. Mine cooked 1hr 10mins. Lovely taste and texture. The home grown pears didnt have a strong taste to the cake so apples would work well too. Would make again.

mellonyellow's picture

as everybody else says, it takes way longer than it is written on the recipe, mine took around 1 and half hours. Rather than apricot jam, I have put whipped cream on top of it, it became yummy. I have also added the chocolate more than it says here, which also became great in the end.

brooksiel's picture

Delicious. I used 3 pears, cooked for 1hr30. Sliced pear thin as not so ripe? All the family loved it from kids to grandparents. I preferred it warm, husband preferred it cold the next day.

charlotte_joanne's picture
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I found the same problem...the cake just didn't cook in the time and at that temperature. Disappointing as its actually the 1st good food recipe I've made which was not a success. It was edible but thats about it for positive comments I have to make about this recipe.

rwiddows's picture

I made this with just 3 very ripe pears and it was perfect, took 60 minutes to cook.

fmolekamp's picture

I used tinned pears, and this cake was perfection! It cooked with the specified time/temperature. I reduced the sugar a little, after reading comments below. I also served it warm with cream as suggested and everyone was in heaven -- for me this is the nicest cake I've ever made.

mrs.h's picture

I tried baking this cake at 140c in my oven and it just sat in a liquid state! it's probably overcooked as I had to put the oven temperature up to 160 and keep it in for ages - liquid dripped from the base of my springform tin - that alerted me to the fact it wasn't cooking! looks ok - proof in the eating!

ginsterb's picture

Always forget to rate until after I've hit post!!!

ginsterb's picture

Delicious!
Easy to make in the food processor, delicious to eat and went down well!
Took longer to cook but then my oven always does, I just kept doing another 5 mins, then another, then another and so on so it didn't go too far but finally cooked enough in the middle.
Like one other comment below I fanned the pears out on the top as thought it would look nicer than diced and it did so will do that again - definitely a family favourite this one and will make again!

beckys86's picture

The flavour combination is great but the texture is not terribly pleasant. I think my pears were a bit big as after over two hours in the oven it still wasn't cooked so i served up a soggy mess so i was a bit disappointed. I would recommend using very small pears and bracing yourself for a long time in the oven if you want to make this.

VonnieMac3's picture

Made this cake today as I had a bag of pears to use up. It was delicious! I cooked it at 160 degrees and it took exactly one hour and was lovely and moist and not underdone at all! I doubled the quantity of chocolate and put the sliced pears on top in a fan shape which looked beautiful once cooked. I'll definitely be making this again!

mcleigh1a's picture

Lovely. What a moist delicious cake. Made this with walnuts as I didn't have any hazelnuts, noted the timings commented by others and so cooked it in 1 hour 20 mins - just delicious.

lwickins's picture

Made this today - worked beautifully. I wanted a cake that would do 12 servings rather than 8, so multiplied everything up by 1.5, used a 23 cm cake tin, and baked for 1 hr 20 mins at the recommended temperature in a fan oven. Used a loose bottom cake tin so no problem with turning out. Used whole hazelnuts (not blanched) and toasted them first to maximise the flavour. Very pleased with the result, tastes very good and lovely texture.

cmbruessel's picture

Are there any suggestions as to how to turn this cake into muffins? is it possible? how long would be cooking time be?

sambatchelor's picture
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This would have been lovely, but I read the reviews on timings and over cooked it. Needs more than an hour, but an hour and a half was too long!

jenpen81's picture
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I agree with others who say that the cake needs more than an hour in the oven. I had to increase the temperature - cake was ready in 90mins!!! Apart from that, great rich cake. I substituted the hazelnuts with ground almond. Really nice.

lilybetjoy's picture
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My boyfriend commented 'This is as good as one of Mum's!' a huge compliment - We love this one!
I did however make a few minor changes: I had no self raising and my boyfriend can not eat wheat so I used rye flour and added quarter teaspoons of baking powder and baking soda. I used 150g of butter as 175 seemed rather a lot. Finally. as with some previous posts the cake took an extra 30 mins to cook.
Delicious!

julietulip's picture
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Rating is 5 stars for flavour! Loved it .... however I did tweak it a little. I didn't have hazelnuts so used ground almonds instead....worked well. I also scattered a few flaked almonds on the top before baking. Added a little texture and made it look very pretty!!!! HOWEVER ... word of warning!!! As well as taking about half an hour longer to cook.....I should have also left it longer to cool! For me, 10 mins in the tin was not long enough, and the cake broke as I turned it out :-((

It still tasted great .....but was a cake of two halves!!!! My top tip ... let it cool a bit longer!!!!

fmcroberts's picture
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Nice cake, not the best I have tasted, not the worst either. Agree with everyone else it needed to be cooked for much longer, and is more of a dessert than a cake, though the texture is very nice. If I made it again I'd use almonds rather than hazelnuts, for more flavour, or else would add a teaspoon of cinnamon.

chris210's picture
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This would be a great cake to have with a cup of earl grey on a Sunday afternoon. Surprisingly light and mild with hints of chocolate and pear (even though there is a lot of pear in it). I think next time I will add a tablespoon of honey into the mix, and a dash of vanilla to really bring out the sumptuous flavour. So not perfect, but very good and worth making again.

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