Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(65 ratings)

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


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



    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



    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


  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 (93)

lbrushton's picture

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

I liked it but mixed reviews from others

imstarving's picture

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

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

very moist cake

ardagh's picture

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

Used a bigger tin so was more like a tart than a cake but still delicious.

cheriepope1's picture

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

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

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

I loved it! It was one of my favourite cakes of all time!

angelfish257's picture

This cake is gorgeous! Only used 100g of sugar and also used a slighter larger tin - as mixture doesn't rise much meant cake was fairly shallow, but also meant cake was properly cooked after an extra 15mins on top of time stated. It is moist and gorgeous, both cold as cake and warmed up as pudding.

Yorkymum's picture

Made this today as a desert for lunch. Took much longer to cook than stated - more like 1 hour 30mins but was worth the wait - went down a storm and used up some of the nuts/chocolate/fruit that are in excess at this time of year. Served slightly warm with chocolate sauce that I made with the rest of the chocolate and ice cream. Will definitely make again.

elliesmith01's picture

Manky pears have become a scrummy delight! although, as everyone says... takes twice as long as it says!

ladybugg's picture

Delicious cake, great combination of hazelnut, chocolate and pear. I omitted the jam and kept in the oven for an extra 10 minutes. It turned out to have just the right amount of moist. Stil a cake but a mosit one. I will definitely repeat this recipe.

missjones's picture

Really tasty combination but I did think it was a little bit dry. Would try again, even if just because we have so many pears out of the garden and they need using up :)

FlourCoveredGirl's picture

Really nice flavour, and the top is a delicious hazelnutty crust. There is too much mix for a 20cm tin, which is probably why, after 60 mins at the stated temperature (yes, my oven does run at the proper temperature), the cake was still wet in the middle. 15 mins, and a 10 degree increase, and still it was soggy, but delicious - great flavours, contrasts, and texture (round the edges anyway!). Next time I'll increase the tin size, or temperature.

mother_ship's picture

Glad I'd read the comments so I knew to expect a longer coking time, found the result so moist it was really more of a pudding than a cake. I think next time I will alter the proportions to have a higher ratio of cake to fruit and a bit more chocolate! ;-)


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