Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(63 ratings)

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

Easy

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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Ingredients

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

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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

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.

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Comments (90)

Frantic Flapjack's picture
5

This was a lovely cake. Very good texture and great flavours. I only used 3 pears though - 2 for the cake and 1 on top. I cooked it for about 15 minutes more than stated as it wasn't cooked after 60 minutes.

marithavermans's picture
5

Delicious cake. I made it three times now. I added some dried pears soaked in rum. That gives it the extra tick. I also used more chocolate. Definitely will make it again.

Cookiecaron's picture
5

Fantastic recipe, have used almonds instead of hazelnuts and still delicious. Especially great when eaten warm. Have stopped buying pears so not tempted to keep baking this cake!

izzy99m's picture
5

This cake is fantastic. I cooked it for about 60mins- a skewer cake out just clean and it was really nice and moist. The flavour was great and it was an easy recipe. Definitely try it!

izzy99m's picture
5

This cake is fantastic. I cooked it for about 60mins- a skewer cake out just clean and it was really nice and moist. The flavour was great and it was an easy recipe. Definitely try it!

bacon-n-egg's picture
3.75

Blinkin delicious! Cooked mine for 1.5hrs, used walnuts instead and recommend more chocolate 50g isnt enough at all - min 100g needed. Lasted one day!

nataliahj's picture
5

Easy, tasteful, amazing cake! Loved it!

bruc044's picture
5

Very tasty after an hour and 10 mins in the oven at 160 deg. Don't have a big food processor so did all the mixing by hand. When it came to rubbing in the butter I was in danger of getting a very buttery mess so added a bit (maybe 20g) extra flour. Only used 3 pears - half in the mix and half sliced and fanned across the top. Didn't bother with the jam as partner was chomping at the bit with cream and fork in hand. Delicious - lots of hazelnut and chocolate flavour.

bacon-n-egg's picture
3.75

Very pleased, simple and easy. Mine cooked 1hr 10mins. Lovely taste and texture. The home grown pears didnt have a strong taste to the cake so apples would work well too. Would make again.

mellonyellow's picture

as everybody else says, it takes way longer than it is written on the recipe, mine took around 1 and half hours. Rather than apricot jam, I have put whipped cream on top of it, it became yummy. I have also added the chocolate more than it says here, which also became great in the end.

brooksiel's picture

Delicious. I used 3 pears, cooked for 1hr30. Sliced pear thin as not so ripe? All the family loved it from kids to grandparents. I preferred it warm, husband preferred it cold the next day.

charlotte_joanne's picture
2

I found the same problem...the cake just didn't cook in the time and at that temperature. Disappointing as its actually the 1st good food recipe I've made which was not a success. It was edible but thats about it for positive comments I have to make about this recipe.

rwiddows's picture

I made this with just 3 very ripe pears and it was perfect, took 60 minutes to cook.

fmolekamp's picture

I used tinned pears, and this cake was perfection! It cooked with the specified time/temperature. I reduced the sugar a little, after reading comments below. I also served it warm with cream as suggested and everyone was in heaven -- for me this is the nicest cake I've ever made.

mrs.h's picture

I tried baking this cake at 140c in my oven and it just sat in a liquid state! it's probably overcooked as I had to put the oven temperature up to 160 and keep it in for ages - liquid dripped from the base of my springform tin - that alerted me to the fact it wasn't cooking! looks ok - proof in the eating!

ginsterb's picture

Always forget to rate until after I've hit post!!!

ginsterb's picture

Delicious!
Easy to make in the food processor, delicious to eat and went down well!
Took longer to cook but then my oven always does, I just kept doing another 5 mins, then another, then another and so on so it didn't go too far but finally cooked enough in the middle.
Like one other comment below I fanned the pears out on the top as thought it would look nicer than diced and it did so will do that again - definitely a family favourite this one and will make again!

beckys86's picture

The flavour combination is great but the texture is not terribly pleasant. I think my pears were a bit big as after over two hours in the oven it still wasn't cooked so i served up a soggy mess so i was a bit disappointed. I would recommend using very small pears and bracing yourself for a long time in the oven if you want to make this.

VonnieMac3's picture

Made this cake today as I had a bag of pears to use up. It was delicious! I cooked it at 160 degrees and it took exactly one hour and was lovely and moist and not underdone at all! I doubled the quantity of chocolate and put the sliced pears on top in a fan shape which looked beautiful once cooked. I'll definitely be making this again!

mcleigh1a's picture

Lovely. What a moist delicious cake. Made this with walnuts as I didn't have any hazelnuts, noted the timings commented by others and so cooked it in 1 hour 20 mins - just delicious.

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