Pear, hazelnut & chocolate cake

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• LadyBugg

  21 November 2010

  LadyBugg rated this recipe

  

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• Ellie

  05 December 2010

  Ellie rated and commented on this recipe

  

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

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• Hell's Belle

  01 January 2011

  Hell's Belle commented on this recipe

  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.

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• Angelfish257

  29 January 2011

  Angelfish257 rated and commented on this recipe

  

  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.

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• Gleek

  12 February 2011

  Gleek rated and commented on this recipe

  

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

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• BlueFish

  21 February 2011

  BlueFish rated and commented on this recipe

  

  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.

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• foodiegirl

  27 February 2011

  foodiegirl rated and commented on this recipe

  

  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!

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• Sheepee

  11 April 2011

  Sheepee rated and commented on this recipe

  

  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.

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• nooli4

  13 April 2011

  nooli4 rated and commented on this recipe

  

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

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• Sally Ardagh

  14 August 2011

  Sally Ardagh rated and commented on this recipe

  

  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.

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• Coralia

  24 August 2011

  Coralia rated and commented on this recipe

  

  very moist cake

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• Schadylady

  14 September 2011

  Schadylady rated and commented on this recipe

  

  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.

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• Miss Devo

  18 September 2011

  Miss Devo commented on this recipe

  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.

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• Jo

  25 September 2011

  Jo rated and commented on this recipe

  

  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!

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• Nelly

  29 September 2011

  Nelly rated and commented on this recipe

  

  I liked it but mixed reviews from others

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• Katy Cake Lover

  25 October 2011

  Katy Cake Lover commented on this recipe

  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.

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• lbrushton

  22 November 2011

  lbrushton rated and commented on this recipe

  

  Really tasty!!

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• MadziaS

  27 January 2012

  MadziaS rated and commented on this recipe

  

  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

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• Helen SJ

  12 February 2012

  Helen SJ rated and commented on this recipe

  

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

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• anna

  11 March 2012

  anna commented on this recipe

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

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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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Difficulty and servings

Cuts into 8 slices

Preparation and cooking times

Prep 30 - 40 mins

Cook 50 - 1 hr

Can be frozen

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

Per serving

470 kcalories, protein 6g, carbohydrate 47g, fat 30 g, saturated fat 14g, fibre 3g, sugar 18g, salt 0.5 g

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