SPICED HAZELNUT-PEAR CAKE WITH CHOCOLATE SAUCE
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.
Provided by Katherine Sacks
Categories Dessert Christmas Pear Cake Hazelnut Chocolate Spice Cinnamon Wine Bake Christmas Eve Winter
Yield Makes one 9" cake
Number Of Ingredients 26
Steps:
- Poach the pears:
- Peel pears. Using a 1/2 tsp. measuring spoon or small melon baller, scoop upward from bottom of pears 1 1/2-2" to remove core and seeds; discard. Combine pears, wine, brown sugar, butter, cinnamon, vanilla, and 3 cups water in a large, heavy pot. Cut a round of parchment to fit just inside pot and cover pears.
- Bring to a boil, then reduce heat and simmer, turning pears occasionally to coat with liquid, until pears are very tender but not falling apart, 20-25 minutes. Using a slotted spoon, transfer pears to a large bowl and cover with parchment round.
- Bring poaching liquid to a boil, then cook over medium heat until reduced to the consistency of thick syrup, 12-15 minutes (you should have 1/2 cup). Transfer 5 pears to a medium bowl, reserving remaining pears for cake, and pour syrup over. Cover with parchment and let cool, or chill overnight.
- Bake the cake:
- Preheat oven to 350°F. Grease cake pan with butter and line bottom with parchment paper.
- Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
- Meanwhile, mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.
- Pulse 1/2 cup dry ingredients and 3/4 cup hazelnuts in a food processor until hazelnuts are chopped into a fine flour; reserve remaining hazelnuts. Transfer chopped hazelnuts to bowl with dry ingredients.
- Wipe out food processor bowl and add 5 poached pears. Pulse until smooth. Transfer 2 cups to a small bowl; discard leftover purée.
- Beat brown sugar, granulated sugar, vanilla, and 3/4 cup butter on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 3-5 minutes. Scrape down bowl and add eggs, one at a time, beating well after each addition.
- Add half of pear purée and beat on low speed. Add half of flour mixture and beat on low to incorporate. Beat in remaining pear purée and flour mixture until combined. Pour into prepared pan; smooth top. Set pan on a rimmed baking sheet and bake cake, rotating sheet halfway through, until center is set and a tester inserted into the center comes out clean, about 1 hour, 15 minutes. Transfer pan to a wire rack and let cool.
- Assemble the cake:
- Turn chilled pears in liquid to coat, then transfer liquid (about 1/2 cup) to a small saucepan. Add chocolate and 3/4 cup cream and cook over medium-low heat, stirring, just until chocolate is melted. Whisk to combine, then transfer to a medium bowl. Chill, stirring occasionally so chocolate doesn't set, until room temperature, about 10 minutes.
- Remove cake from pan, trim top with a serrated knife if domed, and invert onto a 12" platter. Remove parchment. Using a toothpick, poke holes all over top of cake. Using a pastry brush, brush top with 1/4 cup chocolate sauce.
- Meanwhile, coarsely chop remaining 1/4 cup toasted hazelnuts. Whip remaining 3/4 cup cream to medium-soft peaks in stand mixer fitted with the whisk attachment.
- Top cake with whipped cream, pears, and hazelnuts. Drizzle chocolate sauce over pears. Serve remaining chocolate sauce alongside.
- Do Ahead
- Cake and pears can be made 2 days ahead; cover in separate containers and chill.
PEAR, HAZELNUT & CHOCOLATE CAKE
Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
PEAR, HAZELNUT & CHOCOLATE CAKE
This cake is so delicious. It stays moist for ages and is best served warm so you get the most of the gooey chocolate chunks and the sticky apricot Jam on top. It's great with a cup of tea on a lazy Sunday afternoon.
Provided by chillichick
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round springform cake tin. Place the hazelnuts in between a tea towel until broken into small chunks. Add the flour and mix briefly. Add the butter and rub between your fingers until it resembles breadcrumbs. 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.
- 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 60 - 80 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.
Nutrition Facts : Calories 551.9, Fat 35.4, SaturatedFat 16.9, Cholesterol 99.6, Sodium 435.9, Carbohydrate 59.3, Fiber 7.1, Sugar 29.7, Protein 8.4
SQUIDGY PEAR & HAZELNUT CHOCOLATE SPREAD CAKE
For a perfect squidgy centre this brownie-like chocolate cake should still have a little wobble when you take it out of the oven
Provided by Jane Hornby
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 474 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love