Decadent Pear & Hazelnut Chocolate Cake
It may be an unexpected combination but beautiful pear paired with nutty roasted hazelnuts and a delicious dark chocolate combined in the form of a cake is truly next level.
- Yield: 8-12 servings 1x
Ingredients
Scale
- 100g / 3,5 oz oat flour
- 65g / 2,3 oz cocoa powder
- 1,5 tbsp milled flax or chia seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 250ml plus 1 tbsp / 1 cup plus 2 tbsp tbsp milk of choice
- 35g / 1,2 oz coconut sugar or other granulated sweetener
- 80g / 2,8 oz pitted dates
- 25g / 0,9 oz nut butter of choice
- 1/2 tsp vanilla extract
- 25g / 0,9 oz dark chocolate, melted
- 200g / 7 oz ripe but firm pear, diced
- Roughly 60g / 2 oz roasted hazelnuts, roughly chopped
- An extra 1/2 tbsp coconut sugar or other granulated sweetener
Instructions
- Preheat the oven to 160ºC / 320ºF and prepare a cake pan. My pan had a diameter of 18 cm / 7 inches.
- In a large bowl mix the oat flour, cocoa, milled seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
- Add the wet to the dry and mix until just combined. Add the melted chocolate and give another stir until incorporated. Carefully fold in half of the diced pear and hazelnuts.
- Transfer the batter to the cake pan and top with the remaining diced pear and hazelnuts. Using your hands, carefully press the bits of hazelnut and pear into the batter. Sprinkle the extra coconut sugar on top and bake for 35-40 minutes or until a tooth pick runs clean. Baking time of course depends on the thickness of the cake, mine was super thick, hence, the long baking time. Let cool, cut up and enjoy!
Keywords: Chocolate cake, vegan, pear, hazelnut, gluten free, refined sugar free, desserts, baking
Find it online: https://hannaekelund.com/decadent-pear-hazelnut-chocolate-cake/