Chocolate, Pear & Hazelnut Brownie Cake

Name: Chocolate, Pear & Hazelnut Brownie Cake
Yield: Serves 4–8
Ingredients: 150 g dark chocolate (preferably 70% cocoa solids), roughly chopped; 150 g butter; pinch of salt; 80 g self-raising flour; 2 firm ripe pears, cored and thinly sliced; 160 g toasted skinned hazelnuts, finely chopped, plus a handful extra to decorate; 3 eggs; 100 g soft light brown sugar; 1 egg yolk; icing sugar, for dusting (optional)

Preparation info

Serves
4–8

Difficulty
Medium

Appears in

Bake

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!

Ingredients

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

Cake
Baking
Vegetarian

Method

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