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Yield: 9-inch cake
Author: Maryanne Cabrera


  • 85 grams unsalted butter
  • 85 grams dark chocolate, chopped
  • 1 Tablespoon honey whiskey, or bourbon/whiskey of choice
  • 85 grams granulated sugar
  • 3 large eggs, separated
  • 85 grams ground hazelnuts, toasted and blanched
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon espresso powder
  • 3 pears, peeled, halved, and cored


  • Preheat oven to 350 degrees F.  Butter a 9-inch round spring form pan and coat with granulated sugar.  Line pan with a parchment round.
  • Melt butter and chocolate together in a bowl over a bain-marie. Once melted, remove from heat and mix in whiskey. Set aside.
  • In the bowl of stand mixer with a whisk attachment, whisk egg yolks and granulated sugar until pale and thick.
  • Whisk together ground hazelnuts, salt, cinnamon, and espresso powder.  Mix into melted chocolate mixture.  Fold thickened yolks into the chocolate mixture.
  • In a clean bowl, whisk egg whites to soft peaks. Do not over beat. Add whites to chocolate batter in three additions, folding in whites gently.
  • Pour chocolate batter into prepared pan. Level with a mini offset spatula. Place pears cut side down onto the batter. Bake for 35-45 minutes until pears are soft and cake is cooked throughout. Let cool in pan for 10-15 minutes before unmolding. Serve warm or at room temperature. Sprinkle with powdered sugar or serve with ice cream or creme fraiche.