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Chocolate cake with hazelnuts and pears
A moist dark chocolate cake, highlighted with toasted hazelnuts and adorned with thin slices of lightly lemony pears. Perfect for a decadent dessert with fruit and nut notes.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • The chocolate‑butter mixture is very hot; handle with care to avoid burns.
- • Use kitchen gloves when handling the oven at 200°C and 170°C.
- • Be careful with the knife when slicing the pears.
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