Chocolate, Pear and Hazelnut Cake

Name: Chocolate, Pear and Hazelnut Cake
Yield: Serves 12–16
Ingredients: zest and juice of ½ lemon; 200 g (7 oz) caster (superfine) sugar; 90 g (3 oz/½ cup) rice flour; thickened (whipping) cream to serve (optional); 1 vanilla bean, seeds scraped; 225 g (8 oz) dark chocolate, roughly chopped; 6 egg yolks, lightly beaten; 90 g (3 oz) ground hazelnuts; 115 g (4 oz) unsalted butter; 2 pears, peeled and cored; 150 g (5½ oz) caster (superfine) sugar; 6 egg whites; 60 g (2 oz) hazelnuts, lightly toasted

Preparation info

Serves
12–16

Difficulty
Medium

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Poached pears
Chocolate, pear and hazelnut cake

This is a really fudgy and delicious cake that is suitable for gluten-free diets. This cake forms the base of one of my most popular mousse cakes at Sweet Studio but, as you can see here, it stands up really well on its own.

Ingredients

Cake
Vegetarian

Ingredients

Method