Chocolate and Hazelnut Tea Cake with Pears by @millsandbuns

50 min
Medium

8 servings

🍬

150 g

Caster Sugar

🧈

75 g

Butter

🥛

180 ml

Milk

🌿

2.5 ml

Vanilla Extract

🌾

150 g

Flour

🍫

35 g

Cocoa Powder

🥄

3.5 g

Baking Soda

🌰

30 g

Hazelnuts

☕

2 g

Coffee Powder

💧

30 ml

Water

🍐

180 g

Pear Slices

🌰

15 g

Hazelnuts

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F). Line a 7-inch round cake pan with parchment paper.

    🍰7-inch round cake pan
    📜parchment paper

  2. Step 2/11

    Dissolve 1 teaspoon instant coffee powder in 2 tablespoons water.

    instant coffee powder
    water
    🥄measuring spoons

  3. Step 3/11

    Whisk 150 g caster sugar with 75 g melted butter in a mixing bowl until combined.

    caster sugar
    butter
    🥣mixing bowl
    🌀whisk

  4. Step 4/11

    Stir 180 ml milk and 1/2 teaspoon vanilla extract into the butter mixture.

    milk
    vanilla extract
    🥣mixing bowl
    🌀whisk

  5. Step 5/11

    Add 150 g all-purpose flour and 35 g cocoa powder to the bowl.

    all-purpose flour
    cocoa powder
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/11

    Add 3/4 teaspoon baking soda, then gently fold the mixture into a smooth batter.

    baking soda
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Fold 30 g powdered hazelnuts and the dissolved coffee into the batter.

    hazelnuts
    instant coffee powder
    water
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Pour the batter into the lined 7-inch cake pan. Smooth the surface gently.

    🍰7-inch round cake pan
    🥄rubber spatula

  9. Step 9/11

    Arrange sliced pear over the batter. Scatter 15 g hazelnuts for topping over the pear.

    pear
    hazelnuts for topping
    🔪knife
    🍰7-inch round cake pan

  10. Step 10/11

    Bake for about 35 minutes at 180°C (350°F). Test the center with a skewer; it should come out clean.

    🍰7-inch round cake pan
    📍skewer

  11. Step 11/11

    Cool the cake in the pan before slicing and serving.

    🍰7-inch round cake pan
    🔪knife

Composition

Ingredients

Types

Sweeteners, Dairy, Flavorings, Baking, Chocolate, Nuts, Beverages

Ingredients

Caster sugar, Butter, Milk, Vanilla extract, Flour, Cocoa powder, Baking soda, Hazelnuts, Coffee powder, Water, Pear slices

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

321 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 48g, Sugars: 29g, Dietary fiber: 4g, Fat: 13g, Saturated fat: 6g, Sodium: 145mg

Nutritional Information

Minerals

Calcium: 83mg, Iron: 2.1mg, Potassium: 183mg, Magnesium: 33mg

Vitamins

Vitamin A: 71mcg, Vitamin B2: 0.12mg, Vitamin E: 1.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring spoons, measuring cups, 7-inch round cake pan, parchment paper, skewer, knife

Appliances

oven, kitchen scale

Type

Type

Type Of Dish

Dessert, Snack, Cake

Occasions

Afternoon tea, Breakfast, Brunch, Coffee break, Autumn

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian-inspired, Western

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Nutty, Juicy

Flavors

Chocolatey, Nutty, Sweet, Fruity, Coffee, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled cake in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Bring slices to room temperature before serving for best texture), freezer : 2 months (Freeze individual slices tightly wrapped,Place wrapped slices in a freezer-safe airtight container)