Hazelnut Chocolate Pear Cake Recipe

directions

1. Adjust the oven rack to the upper third of the oven and preheat to 375º F. Butter the bottom and sides of an 8-inch round cake pan and dust with flour.
2. Add hazelnuts to a rimmed baking sheet. Bake for 10–12 minutes or until golden. Let cool.
3. Place the chocolate in a double boiler over warm water on moderate heat. Stir until just melted and smooth. Remove from heat.
4. Place the hazelnuts and ¼ cup sugar in a food processor with the metal chopping blade. Process until the nuts are finely ground and powdery.
5. In the bowl of an electric stand mixer, beat the butter until soft. Add ¼ cup sugar and beat to mix. Add egg yolks, one at a time, on low speed. Add the chocolate and beat until combined. Add hazelnut mixture, salt and ground star anise.
6. Add the egg whites to a clean, dry bowl of the electric mixer with the whisk attachment. Beat on medium speed to form soft peaks. Stir a large spoonful of the egg whites into the chocolate mixture to soften the chocolate mixture. Fold in the remaining egg whites until evenly incorporated. Be careful not to over beat.
7. Pour batter into the prepared cake pan. Place on a rimmed baking sheet. Bake for 20 minutes at 375º F. Remove cake from oven.
8. Add sliced pears in a Christmas tree design, and place the whole star anise on the top to resemble the Christmas tree star. Reduce oven temperature to 350º F and return cake to the oven. Bake for an additional 10 minutes. Do not over bake.
9. Remove from the oven. Let cool for 5 minutes. Sprinkle with powdered sugar and chopped hazelnuts. Serve warm with whipped cream or ice cream and warm chocolate sauce.