Chocolate, Pear & Hazelnut Brownie Cake

Preparation info
  • Serves


    • Difficulty


Appears in

By Lorraine Pascale

Published 2017

  • About

This cake is best served gooey in the middle and ever so slightly under-cooked. It is part cake, part brownie and part fondant – basically all of my favourite chocolate desserts rolled into one!


  • 150 g butter
  • 150 g dark chocolate (preferably 70% cocoa solids), roughly chopped


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the baking tin with baking parchment. Melt the butter in a small pan over a low heat or in the microwave. Remove the butter from the heat and add the chocolate. Leave to sit for a couple of minutes and then stir