Photo: David Holifield
Chocolate & pear cake
20 ingredients
45 min
CUTS INTO 10 slices
openrecipes
A decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting
Estimated Nutrition (whole recipe, rough)
1324
Calories
36g
Protein
55g
Fat
176g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Hazelnut | not in our table | 0 |
| Macadamia Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g pack butter , melted, plus a little extra for the tin
- 250g caster sugar
- 200g self-raising flour
- 50g wholemeal flour
- 100g ground almonds
- 1 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- good grating nutmeg
- 50g whole hazelnuts , finely chopped
- 50g whole almonds with skins on, finely chopped
- 50g pistachios , finely chopped
- 50g macadamia nuts , finely chopped
- 100g dark chocolate , finely chopped, or dark chocolate chips
- 3 large eggs , beaten
- 1 tsp almond extract
- 2 pears , peeled, cored and diced
- 300ml pot soured cream
- 100g dark chocolate , broken into chunks
- 100g milk chocolate , broken into chunks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes