Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(66 ratings)

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


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



    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



    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


  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, questions and tips

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6th Feb, 2017
We loved this cake, even more the next day! I used 100g of sugar and it was definitely sweet enough. I could not find blanched hazelnuts in my store so I had to do that myself with boiling water and a teaspoon of sodium bicarbonate. Will definitely make this cake again!
9th Oct, 2016
I forgot to rate it!
9th Oct, 2016
Really good! I've been looked at this recipe for a while as I had a bag of small pears in the fridge and wondering what to do with them. I would say 3-4 pears is enough too, I used three small eggs, 60 grams of milk chocolate, ground almonds instead of hazelnuts and only 100 grans of caster sugar. Really quick to make but it took 1 hour 40 for me, absolutely delicious with double cream, yum! I'll definitely make it again.
7th Oct, 2016
Very easy and tasty recipe, I used 125 grams of light brown muscavado sugar and only two pears and it was definitly sweet enough! I also replaced the hazelnuts with walnuts. The result was a humble but delicious cake, mine took about 75 minutes on 150C.
Frantic Flapjack
2nd Aug, 2016
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.
12th May, 2016
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
11th May, 2016
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!
29th Nov, 2015
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!
29th Nov, 2015
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!
8th Jun, 2015
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!


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