Chocolate, pear and hazelnut cake: without butter and milk


A perfect dessert to warm the cold days during the winter season: chocolate, pear and hazelnut cake! A tasty recipe, rich in chocolate which, with its intense flavor, embraces the delicate taste of pears and the crunchiness of whole hazelnuts. This cake will appeal to everyone because it is irresistible!

Every time I go to the market to do the shopping for fruit and vegetables I never miss a basket of pears. I like to put them in the special freshness-saving drawer of the fridge for a few days because I already know that I will dip them in a sweet and soft dough. There pear is among mine winter fruits favorites and I like it both plain and in desserts. That’s why my house never misses one soft pear pie ready to be enjoyed at breakfast or for a greedy and energetic break!

For today’s recipe I was inspired by a recipe already present on the blog for many years, the soft pear and chocolate cake, but which has become a workhorse! It is among the most loved and redone recipes and the reason is very simple: it melts in your mouth! If you haven’t tried it yet, you should definitely fix it with this version chocolate cake, pears and hazelnuts enriched by many chocolate chips and hazelnuts dip into a light dough without butter and milk. The end result is a true paradise!

Print Recipe

Chocolate, pear and hazelnut cake

A soft cake, rich in taste and light because it is without milk and butter! The chocolate, pear and hazelnut cake is ideal for a good breakfast or a delicious break!

Preparation time 10 minutes
Cooking time 40 minutes



  1. Preheat the oven to static 180 ° (170 ° if ventilated). Work the eggs with the sugar with a whisk until they are light and fluffy. Add the yogurt and oil slowly and mix to mix everything. Aside, sift the flour, baking powder, cocoa and salt and add to the egg mixture. Mix until everything is homogeneous.

  2. Peel the pears and cut them into chunks, removing the internal seeds. Add to the mixture using a spatula or a wooden spoon. Also add the chocolate chips and incorporate them too.

  3. Line a 20 cm mold with baking paper and pour the mixture. Add a handful of whole hazelnuts to the surface. Don’t push them too far down.

  4. Bake in a preheated oven, static mode, at 170 ° for 40/45 minutes. Test the toothpick before taking it out of the oven and continue cooking if necessary. Remove from the oven, let cool and sprinkle with powdered sugar.

  • You can replace the hazelnuts with almonds or walnuts, or you can omit them.
  • If you don’t have pears, try apples. It is very good!
  • It keeps soft and soft for up to 3 days if stored under a glass jar for sweets.

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