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🍰 Moist Pear Cake with Chocolate and Hazelnuts

359 kcal · 30 min · 4 servings

Ingredients

• 100 g hazelnuts
• 2 pears
• 2 tbsp lemon juice
• 175 g dark chocolate couverture (at least 70% cocoa content)
• 180 g butter
• 150 g applesauce (no sugar)
• 4 eggs
• 100 g raw cane sugar
• 80 g flour
• 100 g whole wheat flour
• 2 tbsp cocoa powder
• 2 tsp baking powder

Instructions

1. 1. Finely chop the hazelnuts.
2. 2. Toast the nuts in a hot pan without fat until they are fragrant.
3. 3. Let the nuts cool down completely.
4. 4. Wash the pears thoroughly.
5. 5. Cut the pears in half.
6. 6. Remove the core from the pear halves.
7. 7. Drizzle the pear halves with lemon juice.
8. 8. Roughly chop the chocolate coating with a knife.
9. 9. Place a pot with hot water on the stove.
10. 10. Melt the chocolate together with the butter over the hot water bath.
11. 11. Let the chocolate mixture cool down slightly.
12. 12. Whisk the apple sauce, eggs, and sugar in a bowl until creamy.
13. 13. Fold in the melted chocolate butter into the egg mixture.
14. 14. Mix the flours with cocoa powder and baking powder.
15. 15. Stir the flour mixture into the chocolate mixture.
16. 16. Add the hazelnuts, but keep 2 tablespoons for decoration.
17. 17. Line a springform pan with baking paper.
18. 18. Pour the batter into the prepared pan.
19. 19. Smooth the batter.
20. 20. Place the pear halves on the batter with the cut side facing down.
21. 21. Bake the cake in the preheated oven at 180 °C (convection 160 °C, gas mark 2–3) for 25 minutes.
22. 22. Remove the cake from the oven.
23. 23. Let the cake rest for a few minutes.
24. 24. Carefully release the cake from the pan.
25. 25. Sprinkle the cake with the remaining nuts.

Nutrition per serving

• kcal: 359
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 34 g