This light, subtly sweet cake is created with chopped pears for flavor and added moisture, and is served with a tasty pear compote and a dollop of whipped cream.
Cake:
1 Cup Hazelnuts
1 Cup Icing Sugar
2/3 Cup Flour
2 Tablespoons Cocoa Powder
2 1/2 Teaspoons Baking Powder
Pinch of Cinnamon
1/2 Cup Unsalted Butter
2 Large Eggs Plus 1 Egg Yolk
2 Teaspoons Vanilla
1 Ripe Pear, Peeled, and Cut Into 1/2 Dice
1/2 Cup Mini Chocolate Chips
Pear Compote:
4 Ripe Pears, Peeled and Cut Into 1/2 Inch Dice
1/2 Cups Chopped Hazelnuts
1/2 Cup White Wine
4 Tablespoons Butter
4 Tablespoons Sugar
1/2 Teaspoon Cinnamon
Topping:
(8oz) Container Whipping Cream
1/2 Cup Powdered Sugar
For the cake, preheat the oven to 325 degrees F. Spread the nuts out on a baking sheet and toast for about 10 minutes or until they begin to change color. Place the warm nuts in a kitchen towel and rub, to remove as much of the skins as possible. Raise the oven temperature to 375 degrees F. Place the nuts in a food processor and grind finely.
Butter and flour a 9" cake pan. In a bowl, mix together the nuts, flour, cocoa, baking powder and cinnamon. In a separate bowl beat the butter and sugar until fluffy. Add the eggs, extra yolk and vanilla, beating after each addition. Add the dry ingredients and mix well. Fold in the chopped pear and chocolate chips. Bake for about 30 minutes or until a knife comes out clean. Cool.
To prepare the compote, put all the ingredients except the nuts in a pan and cook until the pears are tender and the mixture is thickened. Fold in the chopped nuts. Whip the heavy cream until thick peaks form, adding the sugar towards the end.
To serve, place a slice of cake on a plate, spoon a little of the compote over it, and add a dollop of whip cream.
