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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weeble's picture
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I found this cake really easy to make. It took an extra 10 minutes to cook but looked & tasted perfect.

bellaxenia's picture
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Love it love it love it. Amazingly good texture and flavour. I used tinned pears it came out great. Everyone loved this. What a treat. This is one that is one to keep and make again and again.

claireashforth's picture
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This was really delicious and easy to make, made it with braeburn apples instead of pears. Will definitely make it again.

kungfukaty's picture
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I made this as a birthday cake for a friend and he and his wife ate half in one sitting! I then had to make one for my boyfriend and I. One of the most delicious cakes I've ever made, and really easy to make.

stoofadoof's picture
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we quite often make this for pudding but on the scrappy bit of magazine we've got the recipe on is scrawled 'takes twice as long'... think we usually leave it for at least 1.5 hours before checking it

nickyhutch's picture

Easy to make but needed an extra 15mins. Defo more of a dessert then a cake as it is very sweet so goes nicely with ice cream/cream. May possibly try it with less sugar next time.

zedzoom's picture

Wonderful! As someone else said it was difficult to judge when it was cooked, I gave it 1hour 25 minutes, the last 15 minutes at 10 degrees higher than the recipe said, and it was still liquid in the middle - but it was absolutely scrumptious and I shall do it again, giving it 150 degrees in the fan oven from the start.

juliewinterton's picture

simple easy
doesn't ris enormously, but the choc chunk, pear & hazelnut combo worked a treat

peg5188's picture

I decided to make this for my fiancees stepdad for a birthday cake, rather than a round cake I make this is a silicon square mould, I adapted the ingriedients.
increased the flour to 170g,
butter I swapped for pura,
increased the caster sugar to 170g,
used 3 eggs and only needed to use 4 pears.
what i found out after all this was that the moisture in the pears makes it very difficult to judge the cooking times, in my mixed grill electric oven it eventually took 2hrs cooking at 180.c also to stop from burning half way through cover over with foil and take off for the last 15min, have been advised it was very nice and moist

winpenny's picture

I have made this cake a couple of times and can confirm that it tastes great but the cooking time is completely wrong. It takes closer to 2 hours than 1 hour unless you fancy serving a raw pudding

notmum's picture
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This took forever to cook, it was still like raw mixture after forty minutes, I turned the cooker up and it still took nearly a further hour to cook through....it is still very slightly soggy! however hubbie is thoroughly enjoying it!

hoopoe's picture
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This is the most delicious and posh tasting cake I've ever made.

granite's picture

Very tasty cake. I only used half the amount of sugar and it came out sweet enough. I also had to increase the oven temperature after the 60 minutes because it was not cooked properly. I increased it after that to Gas Mark 5 for another 15 minutes turned oven off and left it in the oven till it was cold. It was great after that and easy to cut. Passed recipe to my sister after she tasted it. I also omitted the jam.

drogier's picture
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Really good cake. I have made it several times. pears, chocolate and hazelnut - a perfect combination!

susanhicks1's picture
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I've made this several times and never had any problems. I've used both canned pears and pears from our tree in the garden when we've had a glut. I usually make it to serve as a dessert when we have visitors, but then we finish it off cold as a standard cake until it's gone - which isn't long!

gilliansheppard's picture

Moist is a bit of an understatement - cake turned out soggy, but tasty. Def more of a dessert than a cake. Not sure if I'd make it again. Friend had similar issues with recipe when they made it too.

gailcombes's picture
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I love this recipe and make it all the time - is a great pudding served warm with cream or ice cream but also lovely cold as a cake.

angfen's picture
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How delicious, fanatastic recipe. I omitted the apricot jam from the recipe and the cake was still perfect.

dinnerlady07's picture
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This went down a treat, so easy, lovely with ice cream,

dinnerlady07's picture
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