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)

madkin's picture

Beautiful Cake. Moist, delicious and definitely easy to make. Baking time in our fan oven at 140 took considerably longer.

emilyrose4's picture

Oh my goodness! Seriously delicious cake here!
Have made this on a variety of occasions, always goes down a treat, although I do agree with everyone else about it taking longer to cook. Make sure the pears are ripe to get the full experience of lushness that this cake embodies!

beatrix's picture

I forgot to rate this recipe when I made it for the 1st time (over a year ago), and have since made it again. Both times it was DELICIOUS! I found that 5 pears were too many (using ones as small as I could find, 4 was more than enough) and being a chocaholic, I added 125g dark chocolate. It was really good. Make it.

betsyvriend's picture

Absolutely delicious - agree with other reviewers though; this takes way longer than the recipe suggests. I took it out after 80mins, determined to eat it, and it still wasn't firm in the centre. We ate it anyway, and absolutely loved it. Didn't have any apricot jam but served it warm with Baileys cream! Delectable! Will definitely make this again. Next time I'll chop the pears a little smaller though...

lapinpatricia's picture

Very tasty, the combination of pears and plain chocolate is wonderful and the ground hazelnuts make it extra luxurious. Needed a lot longer in the oven. Keep checking it.

glorious's picture

This cake is fab and really easy to make. It did take a bit longer in the oven than stated but all ovens vary and cake was worth the wait. We had it for desert last night. (Girls night in) and the rest for breakfast this morn. Soooooooo good

lindabyrne's picture

I made this over the weekend and it was enjoyed by all. It was wonderfully moist however next time I will omit the chocolate I thought the combination of pear and hazlenuts were perfect on their own and would also use less sugar next time.
I also had a bit of an issue with the cooking time and thought it was my oven so I was glad to hear others had the same problem. I also just cooked it for longer and left it in the oven & tin for quite a while before taking it out. Overall, depsite the one or two little issues I thought it was a great recipe, really easy and I will definitely make it again....

jackyspring's picture

This is an outstanding cake! I put toasted pecans on the top and it was really moreish. I have also used half dark and half milk chocolate and it didnt alter the flavour. Had to cook if for slightly longer than the recipe stated. I made this when I realised the pears were falling off my pear tree and the birds were getting them before us!! I will definatly be making it again.

khitajrah's picture

I made this to use up the last 5 pears before they went off. It was alright, but neither here nor there. I doubt I'd make it again. I used almonds instead of hazelnuts and cooked it for 55 minutes and it came out fine.

cdunne's picture

Everyone loved this. Did need a lot longer than stated though - 2 hours total in my case!

jojo69's picture

This cake was delicious! However, I too felt it needed a lot longer in the oven...almost double the time!

sarahgough's picture

Absolutely delicious cake, which is so delicious warm. It's worth putting the apricot jam on the top and slicing and layering the pear slices attractively to give it a lovely french tart look.

It doesn't rise as much as you expect it to, and the cooking times are way off. But once it's done, it's perfect, delicious and a wonderful combination of subtle flavours and textures.

flonightingale's picture

Cooked this for nearly two hours as suggested by others and it turned out really well. Took it into work and not a slice was left at the end of the day :)

weeble's picture

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

bellaxenia's picture

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

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

kungfukaty's picture

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

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.


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