Pear-Chocolate Cake with Hazelnuts
- Vegetarian - Gluten-Free - Sweetened with date paste
Prep time: 90 minutes • Difficulty: medium
Ingredients for 8–12 slices, 26er springform pan:
- 600 g pears
- 1 tbsp lemon juice
- 80 g dark chocolate or chocolate coating
- 170 g softened butter
- 120 g date paste
- 4 medium-sized eggs
- 1 pinch of salt
- 200 g gluten-free oat flour
- 100 g ground almonds or hazelnuts
- 10 g baking powder
- 1 tsp cinnamon or gingerbread spice
- 30 g cocoa powder
- 100 ml milk or plant-based milk
- Sliced hazelnuts
- Dark chocolate chips
- Powdered sugar or ground white almonds
- 600 g pears
- 1 tbsp lemon juice
- 80 g dark chocolate or chocolate coating
- 170 g softened butter
- 120 g date paste
- 4 medium-sized eggs
- 1 pinch of salt
- 200 g gluten-free oat flour
- 100 g ground almonds or hazelnuts
- 10 g baking powder
- 1 tsp cinnamon or gingerbread spice
- 30 g cocoa powder
- 100 ml milk or plant-based milk
- Sliced hazelnuts
- Dark chocolate chips
- Powdered sugar or ground white almonds
A moist and fluffy chocolate cake without refined sugar. Delicious with fresh or canned pears.
The pears used here are locally sourced and picked by hand in the“Birnenallee Kleve.”
Arranged in a fan shape, they look especially beautiful in the batter.
It’s best to use 5–7 smaller pears, as they’re particularly well-suited for fanning out and shouldn’t be too firm or hard.
If you have larger pears, it’s better to slice them instead of cutting them in half, or dice them and fold them into the batter.
Preheat the oven to 175 (top/bottom heat); baking time is 40–45 minutes.
Grease a 26er springform pan and dust it with a little ground nuts, or line it with parchment paper.
Preparation:
Peel the pears as desired, cut them in half, remove the cores, and slice them into thin wedges, or prepare them as described above depending on their size and ripeness. Then sprinkle with lemon juice and set aside.
Chop the chocolate into small pieces and melt it in a hot water bath.
Beat the softened butter with the date paste until fluffy, then gradually stir in the eggs one at a time.
Fold in the oat flour, almonds/nuts, cocoa, baking powder, and spices, then add the melted chocolate and milk.
Mix all the ingredients into a smooth batter—but don’t stir for too long. It should fall off the spoon in a heavy, stringy stream.
Then pour the chocolate batter into the prepared springform pan, smooth it out, and arrange the pear halves in a fan-like pattern on top. Press them down gently and sprinkle with sliced hazelnuts.
Bake your cake for about 40–45 minutes on the middle rack. If necessary, cover with aluminum foil after 30 minutes and do the toothpick test to make sure it’s cooked through.
Enjoy the fall season!
