Chocolate & pear cake

Chocolate & pear cake

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 45 mins Cook: 1 hr, 5 mins

Easy

Cuts into 10 slices
A decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal806
  • fat55g
  • saturates24g
  • carbs65g
  • sugars48g
  • fibre5g
  • protein13g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g pack butter, melted, plus a little extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g caster sugar
  • 200g self-raising flour
  • 50g wholemeal flour
  • 100g ground almond
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • good grating nutmeg
  • 50g whole hazelnut, finely chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g whole almond with skins on, finely chopped
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 50g pistachio, finely chopped
  • 50g macadamia nut, finely chopped
  • 100g dark chocolate, finely chopped, or dark chocolate chips
  • 3 large egg, beaten
  • 1 tsp almond extract
  • 2 pear, peeled, cored and diced
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

For the icing

  • 300ml pot soured cream
  • 100g dark chocolate, broken into chunks
  • 100g milk chocolate, broken into chunks

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.

  2. Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.

  3. For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).

  4. Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (9)

bacon-n-egg's picture
3.75

Fantastic cake - didnt need the frosting. Used mixed nuts. Sunk a bit in the middle assume more 1.5hrs than just over 1hr. Cover with foil after 1hr not 45mins. Lovely and moist with flavour - lasted a couple of days!

missfrench's picture
5

I LOVE this cake. It's perfect, the tart chocolate ganache mixes perfectly with the sweet spices and the pear. It's officialy my favourite autumn cake, perfect comfort food for curling up on the sofa with a cup of tea. I've also done it with apples instead of pears and that works great too, although as apples release less water than pears you may need to cook for less time.

audioslave23's picture

Amazing taste!! Loved it, I'll surely make it again.

angelamesbah53's picture
2

I found this cake to be overly complicated with different flavours. I didn't really like the chocolate mixed with the different spices. It seemed to be a cross between a chocolate brownie and bread pudding, especially with the addition of the wholemeal flour! Sorry, didn't really like it.

helenclare5's picture
4

Lovely moist tasty cake. Only negative is that the size tin stated i believe is too small. The mixture only just fit therefore once it was risen it came up and just over the edge making it very difficult to remove from the tin! I added a little icing sugar to the icing as felt it too tart. Also i blitzed the nuts but would have been better to roughly chop - other than that would definitely recommend!

nagina's picture

i like this cake

nagina's picture

i like this cake

vleesnochvis's picture

Should the nuts be raw or roasted?

juliebahrain's picture
5

Very good cake. Didn't have macadamia nuts so used more of the other nuts. Husband loved the sour cream and chocolate frosting; I used a mix of milk and dark chocolate.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…