Chocolate Cake with Pears, Hazelnuts, and Olive Oil

One of those desserts that we serve when they are still slightly warm and enjoy with a cup of our favorite hot drink. A scoop of good vanilla ice cream or a dollop of cold whipped cream pairs perfectly with it.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Butter, unsalted

  • 200 g chocolate, dark

  • 120 ml Oil, olive

  • 5 pieces Egg, fresh

  • 200 g Sugar, white

  • 120 g Flour, Wheat, bread flour

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 100 g Nuts, hazelnuts

  • 2 piece Pear, fresh

  • 1 handful Nuts, hazelnuts

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round cake tin with a removable base (22 cm in diameter) with butter, then line the bottom and sides with baking paper.

  2. Roughly chop the chocolate and add it to a heatproof bowl along with the oil. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Let the chocolate melt slowly over the steam, then gently stir with a spatula to create a smooth chocolate mixture.

  3. Sift the flour, baking powder, and cocoa into a bowl. Mix the sifted ingredients well.

  4. In another bowl, beat the eggs and sugar with an electric mixer. Beat on high speed until the volume of the eggs triples and a light, pale yellow cream forms. Reduce the mixer speed and mix in the chocolate mixture. Then, in two or three batches, gently and slowly fold in the dry ingredients with a spatula, and finally add the ground hazelnuts.

  5. Wash the pears and peel them if desired. Cut them in half lengthwise and remove the cores. Using a sharp and thin knife, slice each half thinly, making sure the halves stay together.

  6. Pour the chocolate mixture into the prepared tin and spread it evenly over the entire surface, smoothing the top. Place the sliced pear halves on top of the mixture (see picture), then sprinkle hazelnuts over the top.

  7. Place the tin in the preheated oven for 75 minutes. The cake is done when a skewer inserted into the center comes out clean.

  8. Let the baked cake cool in the tin for 1 hour, then transfer it to a wire rack. Serve while still warm, accompanied by a scoop of ice cream or a dollop of cream.

Nutrition Information (Per 100g)

  • Calories: 291.81 kcal
  • Fat: 13.66 g
    • Saturated Fat: 3.86 g
  • Carbohydrates: 35.63 g
    • Sugars: 24.2 g
  • Protein: 6.24 g
  • Fiber: 2.82 g