Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(68 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
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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
    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

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.

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Comments, questions and tips

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catherine4z
14th Oct, 2017
5.05
Very easy to make and tastes delicious. I have made it twice now, once as a cake and once in a dish as a pudding. Both times it was delicious. I didn't use blanched hazelnuts, just regular ones with the skins on and it still tasted good.
baking_beginner
4th Oct, 2017
3.8
Really simple to make. I used pre-ground almonds instead of hazelnuts as that is what I had at the time. I didn't have any jam though so skipped that step. Tasted amazing. Cooking time required was longer than stated.
marithavermans
11th Jun, 2017
5.05
Delicious cake. I used non blanched hazelnuts, no problem. I doubles the amount of chocolate and added some dried pears soaked in rum. Therefore I cut down on the sugar. Everybody loved the cake and I will definitely make it again.
Shoegal_Bxl
6th Feb, 2017
5.05
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!
chapelapple
9th Oct, 2016
5.05
I forgot to rate it!
chapelapple
9th Oct, 2016
5.05
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.
thedutchies
7th Oct, 2016
3.8
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
5.05
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.
marithavermans
12th May, 2016
5.05
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
Cookiecaron
11th May, 2016
5.05
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!

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