Do you guys like chocolate? (I don’t think this question actually exists, do you?) You like hazelnuts? Then you will LOVE this cake.
Let’s call it the chocolate-nut-dreams-become-true-cake.
It doesn’t contain flour, which makes it a) gluten-free b) incredibly moist and c) gives it a great consistency.
Sure, it tastes the best freshly out of the oven. When it’s still a little warm and served with a scoop of vanilla ice cream or whipped cream, the world stops all around. Phew.
But even three days later, it could be sold as freshly baked.
I’ve tried two variants: one batch I baked as a loaf cake with whole pears in it and one as muffins, without fruits. Both absolutely brilliant.
At the first baking trial of the chocolate hazelnut cake, I peeled the pears before putting them into the dough. But the fruits have released so much liquid that the cake has not really gotten fully baked all around.
That did not really bother. Not at all. It tasted like those forbidden good soft chocolate cakes with a soft inside that you can order in restaurants. YUM.
On the second pass, I didn’t peel the pears. The end result was super juicy and for my taste more cake-like than the first version.
Because of the core: since the pears have become very soft after baking, you can work well with the fork all around.
Most likely, it also works by halving the pears before baking, removing the core and then squeezing them together again. I have not tried that yet though since I like the pure form of the fruits so much. It gives the cake a really nice, unique look.
The fruitless muffins were (almost) just as good as the big brother. But the pears add some extra nice flavor and make the chocolate hazelnut cake to a very delicious, autumnal dessert.
Cake, muffins, the main thing is, you make this recipe. As soon as possible. Believe me, you do not want to miss this cake anymore after the first bite you made.