Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(53 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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elzbietakoziol's picture

amazing cake, lovely and moist.
I changed only one thing, I cut the amount of suger by half as I found it far to sweet when i made it first time.

snicka's picture

I've made this with and without the chocolate - I prefer without but I usually make it now with dessicated coconut instead of the hazelnuts and it is delicious.

jcholbank's picture

Worked perfect for me in the time stipulated in the recipe. I wonder if that is because I used tinned pears? Maybe fresh pears have more water inside and make the recipe more wet.
Anyhoo, I didn't have jam so I used golden shredless and it was nice and tangy.
I agree that there could be more chocolate in it.
JohnB

amber_roseb's picture

Me and my best buddy Louis cooked this cake and we agree that it takes double the time to cook. We also added double the chocolate - by mistake (but a good mistake)
we are going to have it warm with ice cream AND cream! :) yummmmm

annagrima's picture

Can anyone tell me the approximate weight of pears needed for this recipe. Thanks.

helensj's picture
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Beautiful cake, lovely texture. I used pecans and it was wonderful, didn't last long :)

magdalenas's picture
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Absolutely yummy and easy, but it must be said - it needs much longer in the oven than suggested in the recipe. I extended the timing by 20 mins

lbrushton's picture
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Really tasty!!

kralph's picture

I made this last week when we had visitors. Served it cold with a cup of tea...everyone loved it. I did cook it for an extra 40 mins though!

Still have some ripe pears so I've just popped another in the oven and like some other reviewers I reduced the amount of sugar to 100g.

nicole011270's picture
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I liked it but mixed reviews from others

imstarving's picture
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My family loved this! I omitted the jam & nuts, put slighlty less sugar in and it still tasted great. I cut the pear into really tiny pieces so my youngest wouldnt detect any healthy food in it and it worked!

katie_deverson's picture

Just made this with great results. I used ground almonds instead of hazelnuts, rocha pears instead of conference and also sprinkled the top with some more golden caster sugar. I found it needed another 30 mins baking with the oven at 140 fan - maybe because of the changes I made.

schadylady's picture
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I had ground pecans, so used them instead of hazelnuts. I also used medium rather than large eggs. I omitted the pear topping, using two ripe pears from my garden in the cake mixture. I also omitted the apricot jam. I used a loose-bottomed cake tin, which was beneficial as the cake dripped a bit during cooking - luckily onto a silicone sheet on the floor of my oven!
Without the pear topping, I had no problem with the cooking time and it was done in about 40 minutes.
The result was lightly sweet, moist and delicious! I may try adding some cinnamon or perhaps crystallised ginger next time.

coralia's picture
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very moist cake

ardagh's picture
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Scrummy! my Daughter made this for Sunday lunch and it was a real triumph. Moist and so light, the hazelnut flavour was delicious and the contrast with the soft fruit and dense chocolate was a marriage made in heaven. Thoroughly recommended.

nooli4's picture
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Used a bigger tin so was more like a tart than a cake but still delicious.

cheriepope1's picture
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I'm not a great baker, but managed this one no problem.
Really easy to make and i used tinned/canned pears which turned out great. I'd probably chop the chocolate smaller and use more of it next time.
I used a larger cake tin, as it was the only one i had and the cooking time was spot on.

foodiegirly's picture
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I made this the first time with ground almonds and it was fantastic! The second time I used chopped hazelnuts and it wsnt as good, so I'll be sticking with the almonds. It tastes great while still warm, especially with hot chocolate sauce and double cream!

rachael199's picture
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The pears I used were far too hard which made it a bit horrible to eat but will try again with much softer pears, the flavour was excellent. Really nice cake recipe thats not overly sweet.

feibybay's picture
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I loved it! It was one of my favourite cakes of all time!

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