Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

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

  • 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-o-let

    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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elzbietakoziol's picture
elzbietakoziol
21st Jul, 2012
amazing cake, lovely and moist. I changed only one thing, I cut the amount of suger by half as I found it far to sweet when i made it first time.
snicka
12th Jul, 2012
I've made this with and without the chocolate - I prefer without but I usually make it now with dessicated coconut instead of the hazelnuts and it is delicious.
jcholbank
22nd Apr, 2012
Worked perfect for me in the time stipulated in the recipe. I wonder if that is because I used tinned pears? Maybe fresh pears have more water inside and make the recipe more wet. Anyhoo, I didn't have jam so I used golden shredless and it was nice and tangy. I agree that there could be more chocolate in it. JohnB
amber_roseb
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
annagrima
11th Mar, 2012
Can anyone tell me the approximate weight of pears needed for this recipe. Thanks.
helensj's picture
helensj
12th Feb, 2012
5.05
Beautiful cake, lovely texture. I used pecans and it was wonderful, didn't last long :)
magdalenas
27th Jan, 2012
5.05
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
lbrushton
22nd Nov, 2011
5.05
Really tasty!!
kralph
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
nicole011270
29th Sep, 2011
4.05
I liked it but mixed reviews from others

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