Leftover Pear, Hazelnut & Chocolate Cake

Leftover Pear, Hazelnut & Chocolate Cake



Poor old pears in the bowl that nobody wants. Let us put them in a yummie cake,
better then the compost heap!




Shopping List:

3 pears  either from your fruit bowl or bought ( I used forelle pears)

175 gr butter, softened
175 light muscovado or soft light brown sugar
175 gr self-rasing flour
175 gr ground hazelnuts ( or ground almonds if you don't have any)

3 eggs,   free range please
1 teaspoon baking powder, backing ( Oetker)

50 gr dark chocolate ( about half a bar) chopped
2 tablespoons hazelnuts

3 tablespoons redcurrant jelly

Peel, halve and clean the pears' inside. Slice them gently on the long side (careful not too deep) they won't open up slightly now but will do after baking.
Preheat your oven to 180C,   grease or spray and line the bottom of your 23-24 cm round tin.

Put the sugar, butter, flour, ground nuts, eggs and baking powder into one of your big bowls and mix for about 1-2 minutes until well combined. We call this the all-in-one method. Stir in the chocolate bits. Pour the mixture into your prepared tin and smooth as best you can.

Arrange your pears into the mixture, slightly pressing them down a bit. Scatter the hazelnuts over the pears. Bake for 40-45 minutes until golden ( check with a torch into the oven window ) and your cake tester comes out clean. Let the cake cool in the tin for about 10 minutes, then you can turn it out (yeah). Remove the baking paper and cool on your wire rack.

Heat the jelly in a little pan very gently and brush over the cake or only over the pears.

Serve with all sorts of creams and a nice cup of coffee.

                                          Before putting the jelly on:




                                                                          "Enjoy"