Squidgy pear & hazelnut chocolate spread cake

Squidgy pear & hazelnut chocolate spread cake

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

For a perfect squidgy centre this brownie-like chocolate cake should still have a little wobble when you take it out of the oven

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
474
protein
9g
carbs
47g
fat
28g
saturates
10g
fibre
5g
sugar
34g
salt
0.4g
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Ingredients

  • 400g jar hazelnut chocolate spreads
  • 50g unsalted butter, softened, plus a little to grease the tin
  • 3 large eggs, at room temperature
  • 140g self-raising flour
  • 25g cocoa
  • 2 ripe but not squishy pears, peeled, quartered and cored (pears with a rounder shape work well)
  • 2 tbsp apricot jam, warmed and passed through a sieve
  • 50g whole blanched hazelnuts
  • double cream, to serve

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Method

  1. Heat oven to 160C/140C fan/gas 3. Butter then line a round 23cm springform baking tin. Put the chocolate spread in a large bowl and add the butter, eggs and a pinch of salt. Whisk for 1 min with electric beaters until the mixture is smooth and slightly bubbly.
  2. Sift in the flour and cocoa, then fold in with a spatula until smooth. Scrape into the tin and level the top. Peel, quarter and core the pears. Cut 4 slits through the fat part of each quarter, then press lightly to make a fanned shape. Use a pastry brush to glaze the pears with apricot jam, then lift onto the cake in a clock-face pattern. Don’t press the pears into the mix.
  3. Scatter with the nuts and bake for 40 mins until risen with a thin crust. The cake will have a very slight wobble when it’s ready, and a skewer inserted into the middle will come out coated with soft cake batter. Brush another thin layer of the jam over the pears (this stops the fruit from turning brown). Cool in the tin and serve warm or cold, with double cream.

Recipe from Good Food magazine, October 2013

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Comments

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cchallinor's picture
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Very yummy cake... first attempt but will definitely do it again. Better warm with some nice vanilla ice cream. Don't be tempted to over cook it. I did and it was a bit dry so will make sure I remove it after the 40 minutes next time.

barrybubbles's picture
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Very nice cake but definitely best warm! I was too nervous to take it out at 40min as I thought it still looked too wet so gave it an extra 5mins - wish I hadn't! It was a little gooey in the centre but would have been gooier/more brownie like after 40min. (cooked in a non-fan oven at 160)

Zootfruit's picture

To say I dislike pears I think this cake sounds lovely. Might try it for Christmas. Will come back to rate when I've made it.

georgiegoo's picture

Lovely easy cake for a beginner. Everyone loved it. I did keep it in the oven for a hour and a half though.

carroll34's picture

Very easy and looks good, the addition of pear adds some lightness to the gooey rich chocolate hazelnut base. A winner all round.

grace5oriordan's picture

This cake was easy to do and turned out fantastic. I served hot with vanilla ice cream for after Sunday lunch.

mel477's picture

I warmed up my oven to 140c as it is a fan oven, after 40 minutes it was not cooked, I left it in for a further 10 minutes and it was still very gooey and sank in the middle. That being said it was very delicious, the family loved it. I will definitely be cooking it again but maybe ignore the fan oven setting and set it at 160c. I will get it right....I will never surrender;)

bobtreesnapper's picture

I hope you enjoyed it, the recipe does state 160 fan.
It's my next cake to bake, will let you know how I get on....

sleepyheadalex's picture

Delicious! Best birthday cake i've ever had!

sleepyheadalex's picture

Delicious! Best birthday cake i've ever had!

ourseveninches's picture

Great cake. I cut in half and put a chocolate ganache inside which is good if serving cold. It took a full hour to bake although if serving hot then 40 minutes might be OK and you would have a slightly runny centre.

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