This Chocolate Hazelnut Pear Cake is a cake that is not only scrumptious but also simple to put together. A chocolate cake with the consistency of a fudgy brownie that is topped with sliced pears and dusted with chopped hazelnuts. The pears soften and become nice and supple, which not only makes the cake delicious but also gives it a gorgeous ornamental topping. The sweet and nutty flavors of the hazelnuts go so well with the chocolate as well as the pear and cardamom in this cake. The hazelnuts not only offer a lovely crunchy texture to the cake, but they also impart those flavors. This is accentuated by having them crushed up and added to the batter, which also contributes a little bit of additional body to the batter itself. This cake is naturally sweetened and has a texture similar to that of a squidgy brownie. It is incredibly light and airy. It is not just devoid of refined sugar and eggs, making it vegan, but it is also free of gluten if you use a gluten-free 1-1 baking flour like Bob's. If you add eggs, it will not be gluten-free. It is best served dusted with powdered sugar and may also be served with a dollop of crème Fraiche or whipped cream for added decadence. A total of 112 cups of gluten-free flour, 13 cups of cocoa powder, unsweetened, there is 1 teaspoon of baking powder, 12 teaspoons of baking soda, 0.5 tsp. of sea salt Ground cardamom may be substituted for half a teaspoon hazelnut, ground, 2 tablespoons, 1/4 cup maple syrup, 2/3 of a cup of iced water. 
Coconut oil or olive oil may be substituted for this amount, Vanilla essence, about a teaspoon worth, a tablespoon of apple cider vinegar Pluck and thinly slice half of two small pears that have been peeled and cored half a cup of finely ground hazelnuts Prepare an oven temperature of 350 degrees Fahrenheit and oil or line a spring form cake dish of 9 inches in diameter with parchment paper. Both are enjoyable to me. Flour, cocoa powder, baking powder, powdered hazelnuts, baking soda, salt, and cardamom should all be mixed in a large mixing dish using a whisk. Mix the maple syrup, water, oil, vanilla extract, and vinegar in a separate mixing dish using a whisk. After adding the liquid components to the dry ones, give everything a good swirl until it's completely incorporated. Gently After folding the pear chunks into the cake batter, transfer the mixture to the prepared baking dish. On top, arrange the remaining pear slices and hazelnuts in chopped form. Bake the cake for 45 minutes, or until it has reached the desired consistency, after transferring it to a baking pan. When you touch the top, it should have a firm and springy feeling. Take it out of the oven and set it aside. Give it 10-15 minutes to cool in the pan before attempting to remove it from the spring form pan. And then slide it off onto the cooling rack so that it may fully cool before you slice it. After that, cut it up and enjoy. 
Pear hazelnut cake
This flavorful and moist cake is a wonderful example of how to combine a wide variety of flavors and textures. Pear, hazelnut, and chocolate are all brought together by this. If you prefer almonds, they may be substituted for hazelnuts, and pears can be used in place of apples. In a food processor, grind the hazelnuts until they resemble ground almonds. Then, combine with the flour in a small bowl. During this time, heat the butter in a small pot or microwave until it is melted but not quite bubbling hot. While whisking for several minutes with an electric mixer, increase the volume of the eggs and sugar to a pale, mousse-like consistency. The flour, hazelnut powder, and butter should be incorporated slowly to avoid overmixing. Bake for 20–30 minutes, or until they are gently browned and springy to the touch. Peel off the baking paper and transfer to a cooling rack. To create the filling, combine the pears, sugar, and lemon juice in a medium saucepan over medium heat. To dissolve the sugar in the water, you first need to bring the water to a boil, then lower the heat and simmer for 2–3 minutes. Heatproof bowl: Strain the syrup. Refrigerate the pears and save the syrup for later use. 
To make the frosting, combine the ricotta and sugar in a bowl and whisk until smooth. Keep whisking for a few more minutes until the mixture is solid. Add a spoonful of the pear syrup and mix it in. Refrigerate one-fourth of the cream mixture for use at a later time. Gather all of the leftover creams and mix in the chilled pears. When it's time to put it all together, brush one cake with pear syrup, layer the filling on top in a uniform layer, and then top it off with the other. A clean-up is in order, so check to see whether everything is in line. Two hours before serving, brush the top with additional syrup and cover loosely with cling film (see tip). Line a baking sheet and a small heatproof dish with greaseproof paper to prepare the praline topping, if desired. The sugar should be put into a saucepan and heated at medium-high heat, with the pan being swirled now and again. Toss in the hazelnuts once it's light brown and melted. Lined with parchment paper, remove a handful of hazelnuts and set them on the tray to cool. Set aside the rest of the mixture on the small plate. When the block is solid, use a food processor to break it up and turn it into crumbs. Add ground hazelnut praline and coated whole hazelnuts to a thin layer of saved chilled filling and then garnish with the remaining reserved filling. Reheat before serving. Using a small saucepan, combine the cream, butter, and chocolate. Add a bit of salt and bring the mixture to a boil over medium heat. Whip until smooth after slowly melting. If using, add the liquor and serve right away with the cake. Alternatively, you may gently reheat it before serving.
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