Chocolate & pear cake

Chocolate & pear cake

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(5 ratings)

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Cooking time

Prep: 45 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
806
protein
13g
carbs
65g
fat
55g
saturates
24g
fibre
5g
sugar
48g
salt
0.8g

Ingredients

  • 250g pack butter, melted, plus a little extra for the tin
  • 250g caster sugar
  • 200g self-raising flour
  • 50g wholemeal flour
  • 100g ground almonds
  • 1 tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • good grating nutmeg
  • 50g whole hazelnuts, finely chopped
  • 50g whole almonds with skins on, finely chopped
  • 50g pistachios, finely chopped
  • 50g macadamia nuts, finely chopped
  • 100g dark chocolate, finely chopped, or dark chocolate chips
  • 3 large eggs, beaten
  • 1 tsp almond extract
  • 2 pears, peeled, cored and diced

For the icing

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

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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.

Recipe from Good Food magazine, October 2012

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Comments

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missfrench's picture
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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
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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
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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
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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.

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