Pear, hazelnut & chocolate cake

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Results 61-73

• amber_roseb

  02 April 2012

  amber_roseb commented on this recipe

  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

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• JohnB

  22 April 2012

  JohnB commented on this recipe

  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

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• Nat

  12 July 2012

  Nat commented on this recipe

  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.

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• Ella

  21 July 2012

  Ella commented on this recipe

  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.

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• BAMBAM

  29 July 2012

  BAMBAM rated and commented on this recipe

  

  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.

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• sbaileyhawke

  06 September 2012

  sbaileyhawke rated and commented on this recipe

  

  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.

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• Chris

  23 September 2012

  Chris rated and commented on this recipe

  

  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.

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• Fiona

  13 November 2012

  Fiona rated and commented on this recipe

  

  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.

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• Julie Tulip

  02 January 2013

  Julie Tulip rated and commented on this recipe

  

  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!!!!

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• lilibet

  20 January 2013

  lilibet rated and commented on this recipe

  

  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!

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• Pumpkinpie

  01 February 2013

  Pumpkinpie rated and commented on this recipe

  

  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.

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• Samantha

  11 February 2013

  Samantha rated and commented on this recipe

  

  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!

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• Mimi

  23 February 2013

  Mimi commented on this recipe

  Are there any suggestions as to how to turn this cake into muffins? is it possible? how long would be cooking time be?

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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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