Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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(84 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 a dairy product made from separating whole milk or cream into fat and…

  • 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-o-let

    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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1st Mar, 2020
Easy and so so good to eat - warm or cold!
Claire Thompson's picture
Claire Thompson
14th Feb, 2020
An easy cake to make. Still in the oven it's been 1 hour and 14 minutes so far and still nit cooked. I used a 2o inch sandwich tin and its spilled over just slightly. I made another in an all in one cake tin to see the difference as your recipe doesn't state which type of tin to use.
Lesley Thomson
23rd Feb, 2018
Delicious cake and so easy. I bought pre ground hazelnuts from Sainsbury’s as don’t have a food processor. I used 100g of sugar and 2 medium sized pears. Took it in to work and got so many lovely compliments and people asking for the recipe!
14th Oct, 2017
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.
4th Oct, 2017
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.
11th Jun, 2017
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.
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.


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24th Dec, 2018
Agree with others, baking time is significantly longer than stated, haven't tried increasing the temperature. Having said that the cake turns out great every time and is a huge hit with my friends. Delicious served with creme fraiche
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