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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8th Apr, 2008
This took forever to cook, it was still like raw mixture after forty minutes, I turned the cooker up and it still took nearly a further hour to cook is still very slightly soggy! however hubbie is thoroughly enjoying it!
25th Mar, 2008
This is the most delicious and posh tasting cake I've ever made.
12th Mar, 2008
Very tasty cake. I only used half the amount of sugar and it came out sweet enough. I also had to increase the oven temperature after the 60 minutes because it was not cooked properly. I increased it after that to Gas Mark 5 for another 15 minutes turned oven off and left it in the oven till it was cold. It was great after that and easy to cut. Passed recipe to my sister after she tasted it. I also omitted the jam.
27th Feb, 2008
Really good cake. I have made it several times. pears, chocolate and hazelnut - a perfect combination!
27th Feb, 2008
I've made this several times and never had any problems. I've used both canned pears and pears from our tree in the garden when we've had a glut. I usually make it to serve as a dessert when we have visitors, but then we finish it off cold as a standard cake until it's gone - which isn't long!
12th Feb, 2008
Moist is a bit of an understatement - cake turned out soggy, but tasty. Def more of a dessert than a cake. Not sure if I'd make it again. Friend had similar issues with recipe when they made it too.
7th Feb, 2008
I love this recipe and make it all the time - is a great pudding served warm with cream or ice cream but also lovely cold as a cake.
20th Jan, 2008
How delicious, fanatastic recipe. I omitted the apricot jam from the recipe and the cake was still perfect.
26th Dec, 2007
This went down a treat, so easy, lovely with ice cream,
26th Dec, 2007


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