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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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!
7th Jun, 2015
Easy, tasteful, amazing cake! Loved it!
28th Nov, 2014
Very tasty after an hour and 10 mins in the oven at 160 deg. Don't have a big food processor so did all the mixing by hand. When it came to rubbing in the butter I was in danger of getting a very buttery mess so added a bit (maybe 20g) extra flour. Only used 3 pears - half in the mix and half sliced and fanned across the top. Didn't bother with the jam as partner was chomping at the bit with cream and fork in hand. Delicious - lots of hazelnut and chocolate flavour.
29th Aug, 2014
Very pleased, simple and easy. Mine cooked 1hr 10mins. Lovely taste and texture. The home grown pears didnt have a strong taste to the cake so apples would work well too. Would make again.
29th Aug, 2014
as everybody else says, it takes way longer than it is written on the recipe, mine took around 1 and half hours. Rather than apricot jam, I have put whipped cream on top of it, it became yummy. I have also added the chocolate more than it says here, which also became great in the end.


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