Hazelnut Pear Chocolate Cake
Hazelnuts, pears, and chocolate: a perfect trio that blends beautifully to create an irresistible cake.
Servings: 6 servings
Ingredients
- 3 pears
- ¾ cup dark chocolate chips
- ½ cup butter
- 3 eggs
- 1 cup hazelnut
- ¾ cup sugar
- ¾ cup all-purpose flour
- ½ cup potato starch
- 2 tbsp baking powder
- 3 tbsp raw cane sugar
Instructions
- Separate the egg yolks from the whites into two bowls.
- Soften the butter slightly in the microwave, let it cool, then mix it with the egg yolks and sugar until smooth.
- Sift together the flour, cornstarch, and baking powder, then gradually add to the egg mixture, stirring well.
- Roughly chop and toast the hazelnuts in a dry pan until golden and fragrant, then let them cool. Add the toasted hazelnuts and chocolate chips to the batter and mix well.
- Whip the egg whites to stiff peaks, then gently fold them into the batter with downward motions to keep the mixture light.
- Line a baking pan with parchment paper and pour in the batter.
- Peel, core, and slice the pears, then arrange them on top of the batter. Sprinkle with raw cane sugar for a crunchy crust.
- Bake in a preheated static oven at 350°F (180°C) for about 40 minutes. If the top browns too quickly, lower the temperature to 325°F (160°C).
- Check doneness with a toothpick — if it comes out clean, the cake is ready.
- Turn off the oven, leave the cake inside for 5-7 minutes, then crack the door open and let it rest for 10 minutes more.
- Cool completely before serving. For even better flavor, make it a day ahead.
Nutrition
Calories: 668kcal | Carbohydrates: 79g | Protein: 11g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 610mg | Potassium: 568mg | Fiber: 7g | Sugar: 43g | Vitamin A: 620IU | Vitamin C: 6mg | Calcium: 362mg | Iron: 3mg