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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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.
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?
11th Feb, 2013
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!
1st Feb, 2013
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
20th Jan, 2013
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!
2nd Jan, 2013
Rating is 5 stars for flavour! Loved it .... however I did tweak it a little. I didn't have hazelnuts so used ground almonds instead....worked well. I also scattered a few flaked almonds on the top before baking. Added a little texture and made it look very pretty!!!! HOWEVER ... word of warning!!! As well as taking about half an hour longer to cook.....I should have also left it longer to cool! For me, 10 mins in the tin was not long enough, and the cake broke as I turned it out :-(( It still tasted great .....but was a cake of two halves!!!! My top tip ... let it cool a bit longer!!!!
13th Nov, 2012
Nice cake, not the best I have tasted, not the worst either. Agree with everyone else it needed to be cooked for much longer, and is more of a dessert than a cake, though the texture is very nice. If I made it again I'd use almonds rather than hazelnuts, for more flavour, or else would add a teaspoon of cinnamon.
chris210's picture
23rd Sep, 2012
This would be a great cake to have with a cup of earl grey on a Sunday afternoon. Surprisingly light and mild with hints of chocolate and pear (even though there is a lot of pear in it). I think next time I will add a tablespoon of honey into the mix, and a dash of vanilla to really bring out the sumptuous flavour. So not perfect, but very good and worth making again.
6th Sep, 2012
I made this cake for the first time today and in a fan assisted oven pre heated to 150deg and cooked the cake for 1hour. Although moist it was cooked and tasted great. I omitted the hazelnuts as I don't like them.
barb25's picture
29th Jul, 2012
I was looking for a recipe to use up some tinned pears I had in the cupboard, and after reading the comments I made a few changes myself. I used 120g of sugar, 100g of chocolate and used ground almonds instead of hazelnuts. Also, I decided that the cake might be a bit flat and as I didn't have a smaller tin I put it in muffin cases instead, baked for approx 30 mins and they turned out great! I would definitely make again but would share between 10 cases rather than the 12 I used this time so they will be a bit bigger.


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