Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(68 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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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2nd Apr, 2012
Me and my best buddy Louis cooked this cake and we agree that it takes double the time to cook. We also added double the chocolate - by mistake (but a good mistake) we are going to have it warm with ice cream AND cream! :) yummmmm
11th Mar, 2012
Can anyone tell me the approximate weight of pears needed for this recipe. Thanks.
helensj's picture
12th Feb, 2012
Beautiful cake, lovely texture. I used pecans and it was wonderful, didn't last long :)
27th Jan, 2012
Absolutely yummy and easy, but it must be said - it needs much longer in the oven than suggested in the recipe. I extended the timing by 20 mins
22nd Nov, 2011
Really tasty!!
25th Oct, 2011
I made this last week when we had visitors. Served it cold with a cup of tea...everyone loved it. I did cook it for an extra 40 mins though! Still have some ripe pears so I've just popped another in the oven and like some other reviewers I reduced the amount of sugar to 100g.
nicole011270's picture
29th Sep, 2011
I liked it but mixed reviews from others
25th Sep, 2011
My family loved this! I omitted the jam & nuts, put slighlty less sugar in and it still tasted great. I cut the pear into really tiny pieces so my youngest wouldnt detect any healthy food in it and it worked!
18th Sep, 2011
Just made this with great results. I used ground almonds instead of hazelnuts, rocha pears instead of conference and also sprinkled the top with some more golden caster sugar. I found it needed another 30 mins baking with the oven at 140 fan - maybe because of the changes I made.
14th Sep, 2011
I had ground pecans, so used them instead of hazelnuts. I also used medium rather than large eggs. I omitted the pear topping, using two ripe pears from my garden in the cake mixture. I also omitted the apricot jam. I used a loose-bottomed cake tin, which was beneficial as the cake dripped a bit during cooking - luckily onto a silicone sheet on the floor of my oven! Without the pear topping, I had no problem with the cooking time and it was done in about 40 minutes. The result was lightly sweet, moist and delicious! I may try adding some cinnamon or perhaps crystallised ginger next time.


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