Domestic Gothess logo

You are here: Home / Recipes / Baking / Dark Chocolate, Pear And Hazelnut Cake

Dark Chocolate, Pear And Hazelnut Cake

by 48 Comments

Autumnal dark chocolate, pear, hazelnut and cinnamon cake with dark chocolate ganacheLately I have been feeling like time has been rushing past me at an unbelievable rate, I’ve been struggling to find enough time to get everything done and I have to admit that I have let things like cleaning the house slide a little as I struggle to fit everything in… I’m not even particularly busy, there are just so many little tasks that all add up into an overwhelming mass and I have been tired and inefficient. I always make sure I find some time to fit in a bit of baking though!

Dark chocolate, pear and hazelnut cake with dark chocolate ganacheI recently came into possession of rather a lot of pears, my parents have a huge pear tree in their garden which had a bumper crop this year; and I have a couple of small trees in mine. I made a big batch of poached pears to use some of them up and have been enjoying them with porridge or pancakes; I still have quite a few left to get through though so I chucked a pear in this cake as well. Autumn really has come into it’s own with apples, pears, blackberries and damsons in abundance; I am just annoyed that I haven’t been able to find any sloes as I am rather partial to sloe gin and wanted to make some to enjoy at Christmas; I shall just have to make blackberry gin instead as I have a freezer full of those!

Dark chocolate, pear, hazelnut and cinnamon cake with dark chocolate ganacheThis dark chocolate, pear and hazelnut cake is very autumnal, with juicy pear, crunchy hazelnuts, indulgent dark chocolate chunks (I used Lindt 70%) and a hint of warm cinnamon, all smothered in Lindt 70% dark chocolate ganache. It goes wonderfully with a cup of tea, but also makes a good pudding as it is so chock full of bits and has a fairly soft, crumbly texture. The dark chocolate means that it is not too sweet, and it has a fairly grown up flavour. Served cold it has a firmer texture, with chunks of chocolate, but I also urge you to try it warm, where the chocolate melts and it becomes soft and gooey and just right for serving with custard…

Dark chocolate, pear, hazelnut and cinnamon cake

If, like me, you have a crop of pears to get through, these are some of the recipes I have been eyeing up to try, Salted Caramel Pear Tarts by Vikalinka, Pear And Ginger Hand Pies With Ginger Caramel Sauce by Supergolden Bakes, Spiced Pear Vodka by Boulder Locavore, Pear And Walnut Foccacia by Seasons And Suppers or Pear And Ginger Tarte Tatin For Two by me.

Chocolate, pear, hazelnut and cinnamon cake with ganache

Dark chocolate, pear and hazelnut cake
Print

Dark Chocolate, Pear And Hazelnut Cake

Serves 8-10
Author Domestic Gothess

Ingredients

Cake

  • 150 g (5oz) 70% dark chocolate, finely chopped
  • 75 g (2.5oz) hazelnuts, roughly chopped
  • 1 large ripe pear cored and diced
  • 150 g (1/2 cup + 2 tbsp) softened butter
  • 150 g (3/4 cup) caster sugar
  • 3 large eggs
  • 150 g (1 + 1/4 cups) plain flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch salt

Ganache

  • 100 g (3.5oz) 70% dark chocolate, chopped
  • 125 ml (1/2 cup) double cream
  • roughly chopped hazelnuts to finish

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a deep 20cm/8in round cake tin and line with baking parchment.
  2. Cream together the butter and sugar with an electric mixer until pale and fluffy. Beat in the eggs one at a time, beating well after each addition, add a spoonful of the flour if it looks like the mixture is going to split.
  3. In a separate bowl, sift together the flour, baking powder, cinnamon and salt, add this to the butter and egg mixture and mix in on a low speed. Fold in the chocolate, hazelnuts and pear.
  4. Scrape the batter into the prepared tin and bake for 40-50 minutes until the cake is firm and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes or so then turn out onto a wire rack to cool completely.
  5. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream until just boiling then pour it over the chocolate, leave for a couple of minutes then stir until smooth. Pour the ganache over the cake, allowing it to drip over the sides, top with chopped hazelnuts and allow to set before serving.

Autumnal dark chocolate, pear, hazelnut and cinnamon cake with dark chocolate ganacheI am sharing this with Fabulous Foodie Fridays, Fiesta Friday hosted by Hostess At Heart and Spades, Spatulas And Spoons, Foodie FriDIY, Foodie Friends Friday and Friday Favourites

Casa Costello

Charlotte's Lively Kitchen - Food Year Linkup

Link up your recipe of the week

Tasty Tuesdays on HonestMum.com

 

Never Miss A Post!

Subscribe to get all the latest recipes delivered to your inbox.

Reader Interactions

Comments

  2. skd

    Ooh mama!! Are these pages from an international food magazine. The photos are insane..jaw dropping insane. I need to go back and drool at them 🙂

    Reply

  3. lucyparissi

    That looks so, so good. I have been craving cake all day and you making me want to bake right here right now. That glaze is amazing. I think I need to add some more pear recipes to my repertoire!

    Reply

    • hannahhossack

      Thanks Lucy 🙂 I often get the uncontrollable urge to bake and have been known to bake at 11pm when I really feel like it! x

      Reply

    • hannahhossack

      Thanks Julie 🙂 chocolate and hazelnut is one of the best flavour combinations out there, add pear and it’s heavenly!

      Reply

  7. claire

    Now, these flavours just screamed “VERY Nigel Slater” at me -what with The Kitchen Diaries III just out (and such a joy to own), you’re nang on that vibe. Nicely done.

    Reply

    • hannahhossack

      Nope, can’t be beaten, especially when you add chocolate! I LOVE sloe gin and can (far too) easily drink a bottle of it by myself… x

      Reply

  10. Charlotte Oates

    I’m feeling chilly today so I could just do with a warm slice of this with some custard.

    All I’m seeing at the moment is people blogging about using all the amazing fruit they’ve grown in their garden. I have managed to grow rosemary and sage and that’s it. I really need to sort myself out!

    Thanks for joining #FoodYearLinkup xx

    Reply

    • hannahhossack

      I really wish I had more growing, I’ve just got apples, pears and rosemary. My garden is really badly designed and in a state though so it needs a lot of work doing to it before I can plant anything else… It is really satisfying being able to cook with homegrown produce though! x

      Reply

  14. Kaila

    The chocolate ganache is truly mouthwatering! I love the personal connection to growing pears as well. Any cooking that comes from your heart is always just a bit better. Happy FF, and have a wonderful weekend! 🙂

    Reply

    • hannahhossack

      Thanks Kaila 🙂 The ganache came out beautifully shiny! I was very pleased. It is incredibly satisfying cooking with homegrown produce 🙂

      Reply

  18. Liz

    What wonderful pictures, and the cake looks delicious as well. I have a bag of pears in the fridge, time for baking!

    Gin is not a favorite, what about blackberry vodka???

    Reply

  19. Angela Milnes

    Wow this looks tasty. I’d love to try this..it’s making me hungry just reading about it and im also a hazelnut fan too! Great photos.

    Angela x

    Reply

  24. dishofdailylife

    What a gorgeous cake! I love the flavor of hazelnuts! I know you shared it last week at #FoodieFriDIY but I got a bit behind. I’m sharing it on my Facebook page later today and sending some foodie love your way! Have a great day!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating