Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(66 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ginsterb
20th Nov, 2013
Always forget to rate until after I've hit post!!!
ginsterb
20th Nov, 2013
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
17th Nov, 2013
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
10th Nov, 2013
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
29th Oct, 2013
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.
lwickins
10th Oct, 2013
Made this today - worked beautifully. I wanted a cake that would do 12 servings rather than 8, so multiplied everything up by 1.5, used a 23 cm cake tin, and baked for 1 hr 20 mins at the recommended temperature in a fan oven. Used a loose bottom cake tin so no problem with turning out. Used whole hazelnuts (not blanched) and toasted them first to maximise the flavour. Very pleased with the result, tastes very good and lovely texture.
cmbruessel
23rd Feb, 2013
Are there any suggestions as to how to turn this cake into muffins? is it possible? how long would be cooking time be?
sambatchelor
11th Feb, 2013
4.05
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!
jenpen81
1st Feb, 2013
5.05
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.
lilybetjoy's picture
lilybetjoy
20th Jan, 2013
5.05
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!

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.