Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(63 ratings)

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

Easy

Cuts into 8 slices
Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat

Nutrition and extra info

  • Can be frozen

Nutrition: per serving

  • kcal470
  • fat30g
  • saturates14g
  • carbs47g
  • sugars18g
  • fibre3g
  • protein6g
  • salt0.5g
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Ingredients

  • 100g blanched hazelnuts
  • 140g self-raising flour
  • 175g butter, cut into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 2 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 5 small, ripe Conference pears
  • 50g dark chocolate, chopped into small chunks
  • 2 tbsp apricot jam

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.

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Comments (90)

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
4

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
5

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
5

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
5

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
3

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
4

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.

sbaileyhawke's picture
5

I made this cake for the first time today and in a fan assisted oven pre heated to 150deg and cooked the cake for 1hour. Although moist it was cooked and tasted great. I omitted the hazelnuts as I don't like them.

barb25's picture
4

I was looking for a recipe to use up some tinned pears I had in the cupboard, and after reading the comments I made a few changes myself. I used 120g of sugar, 100g of chocolate and used ground almonds instead of hazelnuts. Also, I decided that the cake might be a bit flat and as I didn't have a smaller tin I put it in muffin cases instead, baked for approx 30 mins and they turned out great! I would definitely make again but would share between 10 cases rather than the 12 I used this time so they will be a bit bigger.

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
5

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

magdalenas's picture
5

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
5

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
4

I liked it but mixed reviews from others

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