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Chocolate and hazelnut upside-down pear cake

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free

This gorgeous upside-down pear cake has irresistible flavours of chocolate and hazelnut. It’s a rustic dessert you’ll want to make again and again.

  • Serves12
  • Cook time2 hour 30 minutes
  • Prep time15 minutes, + Cooling & chilling time
Chocolate and hazelnut upside-down pear cake cut into wedges


  • 125g butter, chopped
  • 1 cup (220g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 3/4 cup (110g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 1/2 cup (60g) hazelnut meal
  • 1/4 cup (25g) cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/3 cup (80g) sour cream
  • Chopped hazelnuts, toasted, to serve

Caramel pears

  • 5 small firm pears, peeled
  • 1 cup (220g) brown sugar
  • 2 cinnamon sticks or quills
  • 2 whole star anise
  • 1 tsp vanilla bean paste
  • 200ml thickened cream
  • Pinch of salt

Nutritional information

Per serve: Energy: 1804kJ/432 Cals (21%), Protein: 5g (10%), Fat: 22g (31%), Sat fat: 12g (50%), Carb: 53g (17%), Sugar: 43g (48%), Fibre: 4g (13%), Sodium: 199mg (10%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the caramel pears, place the pears and sugar in a medium saucepan. Pour over enough water to cover the pears. Add the cinnamon, star anise and vanilla. Place over high heat and bring to the boil. Reduce heat to low. Cover with a disc of baking paper to help keep pears submerged in the poaching liquid. Simmer for 1 hour or until the pears are tender.
  2. Step 2

    Carefully use a metal spoon to transfer the pears to a heatproof bowl. Bring syrup in the pan to the boil over high heat. Cook, stirring occasionally, for 10 mins or until the sauce reduces by three-quarters. Reduce heat to medium. Add cream and cook for a further 5 mins or until caramel sauce thickens. Add salt and stir to combine. Set aside for 10 mins to cool. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.
  3. Step 3

    Preheat oven to 160°C. Grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Cut the pears in half lengthways and arrange, cut-side down, over the base of the prepared pan.
  4. Step 4

    Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, hazelnut meal, cocoa powder and bicarbonate of soda. Stir to combine. Add the sour cream and stir to combine. Spoon the mixture over the pear in the cake pan and smooth the surface. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly before turning onto a serving plate.
  5. Step 5

    Drizzle the cake with caramel sauce. Sprinkle with the hazelnut. Cut into wedges to serve.

Recipe tip

Serve with double cream or dollop cream.

DIY nut meal
To make your own hazelnut meal, process 60g hazelnuts in a food processor until very finely crushed.