Chocolate cake with hazelnuts and pears

Ingredients

• 200 g Dark chocolate (70% cocoa) (cut into pieces)
• 150 g Semi-salted butter (at room temperature, cut into cubes)
• 3 Eggs (large)
• 150 g Whole cane sugar (muscovado) (unrefined)
• 100 g Toasted hazelnuts (coarsely chopped)
• 120 g All-purpose flour (sifted)
• 5 g Baking powder (about 1 teaspoon)
• 100 ml Whole milk (at room temperature)
• 2 Pears (peeled, thinly sliced, keep the skin on some slices)
• 15 ml Lemon juice (about 1 tablespoon)
• 50 g Crushed dark chocolate (for topping) (coarsely crushed)

Instructions

1. Toast the hazelnuts

   Preheat the oven to 200°C. Spread the hazelnuts on a baking sheet and toast for 8 minutes until golden and fragrant.

   Time: PT8M

   Temperature: 200°C

2. Melt chocolate and butter

   In a saucepan over low heat, melt the dark chocolate and butter, stirring constantly until a smooth mixture forms.

   Time: PT5M

3. Let the chocolate mixture cool

   Remove the saucepan from the heat and let the mixture cool slightly (about 5 minutes).

   Time: PT5M

4. Prepare the pears

   Thinly slice the pears, keeping the skin on some slices. Drizzle the slices with lemon juice to prevent oxidation.

   Time: PT5M

5. Egg and sugar mousse

   In a large bowl, crack the eggs, add the whole cane sugar and whisk until a pale, fluffy mixture forms.

   Time: PT5M

6. Incorporate the warmed chocolate

   Pour the warm chocolate‑butter mixture into the egg‑sugar mixture and gently fold with a spatula.

   Time: PT2M

7. Add the dry ingredients

   Fold in the coarsely chopped toasted hazelnuts, baking powder and sifted flour. Mix with the whisk until homogeneous.

   Time: PT5M

8. Incorporate the milk

   Add the room‑temperature milk and mix until a smooth batter forms.

   Time: PT2M

9. Crush the decorative chocolate

   Coarsely crush the remaining dark chocolate into small pieces for the garnish.

   Time: PT2M

10. Pour the batter and place the pears

    Butter and flour the pan. Pour the batter, then press half of the pear slices vertically into the batter.

    Time: PT5M

11. Decorate the top

    Arrange the remaining pear slices flat in a rosette on top, sprinkle the chopped hazelnuts and crushed dark chocolate.

    Time: PT3M

12. Bake

    Bake the cake in the preheated 170°C fan oven for about 50 minutes, until a knife comes out clean.

    Time: PT50M

    Temperature: 170°C

13. Cooling and unmolding

    Let the cake cool in the pan for 30 minutes, then gently unmold onto a plate.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark chocolate (70% cocoa): milk chocolate, white chocolate
• Instead of Semi-salted butter: unsalted butter + pinch of salt
• Instead of Eggs: apple puree (as binder)
• Instead of Whole cane sugar (muscovado): brown sugar, white sugar
• Instead of Toasted hazelnuts: toasted almonds, walnuts
• Instead of All-purpose flour: whole wheat flour, gluten‑free flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Whole milk: almond milk, soy milk
• Instead of Pears: apples, nectarines
• Instead of Lemon juice: apple cider vinegar
• Instead of Crushed dark chocolate (for topping): chocolate chips

Equipment Needed

• 22 cm springform pan
• Bain‑marie saucepan or small saucepan
• Whisk
• Silicone spatula
• Fine sieve (sifter)
• Large mixing bowl
• Baking sheet
• Parchment paper (optional)
• Cooling rack (optional)
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Toast the hazelnuts
• Melt the chocolate and butter without burning
• Incorporate the warm chocolate without cooking the eggs
• Press the pear slices vertically into the batter
• Bake at 170°C for 50 minutes

Chef Tips from the Video

• Use 70% dark chocolate for a perfect balance between bitterness and sweetness.
• Toast the hazelnuts until they give off a nutty aroma, then let them cool before chopping.
• Keep the skin on some pear slices to add a light crunchy texture.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered with plastic wrap, 3 to 4 days.

Freezer: Wrap tightly and freeze up to 2 months.

Room temperature: At room temperature, away from humidity, 1 to 2 days.

Make-Ahead Tips

• The toasted hazelnuts can be prepared 2 days ahead and kept in an airtight jar.
• The cake can be baked the day before, cooled, then refrigerated; reheat slightly before serving.
• The batter can be prepared ahead and kept in the refrigerator for 12 h before baking.