Best Squidgy Pear Hazelnut Chocolate Spread Cake Recipes

SQUIDGY PEAR & HAZELNUT CHOCOLATE SPREAD CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter then line a round 23cm springform baking tin. Put the chocolate spread in a large bowl and add the butter, eggs and a pinch of salt. Whisk for 1 min with electric beaters until the mixture is smooth and slightly bubbly.
• Sift in the flour and cocoa, then fold in with a spatula until smooth. Scrape into the tin and level the top. Peel, quarter and core the pears. Cut 4 slits through the fat part of each quarter, then press lightly to make a fanned shape. Use a pastry brush to glaze the pears with apricot jam, then lift onto the cake in a clock-face pattern. Don't press the pears into the mix.
• Scatter with the nuts and bake for 40 mins until risen with a thin crust. The cake will have a very slight wobble when it's ready, and a skewer inserted into the middle will come out coated with soft cake batter. Brush another thin layer of the jam over the pears (this stops the fruit from turning brown). Cool in the tin and serve warm or cold, with double cream.

HAZELNUT PEAR CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.