Chocolate, Pear & Hazelnut Cake

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By Darren Purchese

Try this delicious autumnal recipe. A rich, fudgy chocolate cake with the earthy notes of hazelnuts and the delicate sweetness of tender pears. With its easy-to-follow instructions, this cake is a breeze to make and just happens to be gluten free. 

Time

2

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

12
servings

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Ingredients

Servings

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POACHED PEARS

150g caster sugar (superfine)
500 ml water
1 vanilla bean, seeds scraped
½ lemon juice and fine zest
2 pears, peeled and cored

CAKE BATTER

225g dark chocolate, buttons or coarse chopped
115g unsalted butter
330g eggs, (approx. 6 large eggs)
90g ground hazelnuts
90g rice flour
200g caster sugar
60g hazelnuts, toasted and coarse chopped
2 poached pears, cooled and cut into quarters
1

To get started… preheat the oven to 170°C and grease a 22.5cm diameter non-stick spring form cake pan. Line the pan with baking paper on the base and sides cut to size.

 

2

To make the batter… melt the chocolate and the butter together in a heatproof bowl in the microwave on short high bursts (20 seconds) stirring well in between each burst. Add in the egg yolks and mix well with a spatula, followed by the ground hazelnuts and the rice flour. Mix well, it will thicken and will look separated this is normal. Mix in the whole hazelnuts.

 

3

Make meringue…whisk the egg whites in a machine until stiff meringue and add the sugar in three stages. The meringue will go a little wet, at this point fold it into the chocolate base in two stages.

 

4

Pour the batter into the tin… pour the batter into the prepared tin and put it into the fridge for 20 minutes to chill down.

 

5

To finish… remove from the fridge and neatly arrange slices of the pear on top of the cake equally spaced apart.

 

6

To bake… place in the oven and cook for 35-40 minutes or until just baked. You want the centre of this cake still a bit moist, as it will go fudgy once cooled. A crust will have formed on top of the cake. Remove the cake from the oven and allow it to cool in the tin before demoulding. Serve immediately with cream.

 

1
0 hours 0 minutes

To get started… preheat the oven to 170°C and grease a 22.5cm diameter non-stick spring form cake pan. Line the pan with baking paper on the base and sides cut to size.

2
0 hours 0 minutes

To make the batter… melt the chocolate and the butter together in a heatproof bowl in the microwave on short high bursts (20 seconds) stirring well in between each burst. Add in the egg yolks and mix well with a spatula, followed by the ground hazelnuts and the rice flour. Mix well, it will thicken and will look separated this is normal. Mix in the whole hazelnuts.

3
0 hours 0 minutes

Make meringue…whisk the egg whites in a machine until stiff meringue and add the sugar in three stages. The meringue will go a little wet, at this point fold it into the chocolate base in two stages.

4
0 hours 0 minutes

Pour the batter into the tin… pour the batter into the prepared tin and put it into the fridge for 20 minutes to chill down.

5
0 hours 0 minutes

To finish… remove from the fridge and neatly arrange slices of the pear on top of the cake equally spaced apart.

6
0 hours 0 minutes

To bake… place in the oven and cook for 35-40 minutes or until just baked. You want the centre of this cake still a bit moist, as it will go fudgy once cooled. A crust will have formed on top of the cake. Remove the cake from the oven and allow it to cool in the tin before demoulding. Serve immediately with cream.