Pear, chocolate and hazelnut cake

MGB countryside online article_80717

This dense chocolate cake magically transforms even the hardest pears into a melting, fruitful, chocolatey confection.


  • 225g butter, softened
  • 300g dark brown sugar
  • 2 eggs
  • 1 tsp of vanilla
  • 150g dark chocolate, melted
  • 250g self-raising flour
  • 100g toasted hazelnuts (50g crushed and 50g roughly crumbled for the top)
  • 1 tsp of baking powder
  • 225ml of boiling water
  • 3 British pears


  • Preheat the oven to 180 degrees.
  • Melt the chocolate and put to one side to cool.
  • Cream together the butter and sugar and then beat in the eggs and vanilla.
  • Gently mix in the melted chocolate.
  • Sieve in the flour and baking powder and fold in with the crushed hazelnuts.
  • Add the water and mix to combine.
  • Line a cake tin with baking paper or a cake tin liner.
  • Peel and halve the pears longways, carefully use a sharp knife to remove the core and to slice off the bottom, so the halved pear will stand up.
  • Stand the pear halves in the lined cake tin.
  • Spoon in the cake mixture, smooth gently to level and fill the gaps around the pears.
  • Sprinkle the remaining hazelnuts on top.
  • Stand on a baking tray and put into the middle of the preheated oven.
  • Bake for 40 minutes, then reduce the oven temperature to 160 degrees and bake for a further 10-15 minutes or until the cake is stable and a knife comes out clean.
  • Then indulge in a slice with family and friends. 

Miranda Gore Browne is a food writer, home-baking expert and finalist on the first series of The Great British Bake Off. Follow her on TwitterFacebook, and Instagram

Related categories: Cakes and bakes Fruit

Last edited: 22 September 2021 at 11:11

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