Chocolate, hazelnut & pear cake

You can do this two ways (and probably more), this version is husband’s favourite, I suspect.  

150g sugar

150g butter

1tspn vanilla

3 eggs

200g ground hazelnuts

100g sr flour 

30g cocoa

Beat the sugar & butter together until pale & fluffy

Add the eggs one at a time, whisking well between each addition. Whisk in the vanilla. 

Fold in the flour, cocoa and hazelnuts and mix until smooth. 

Line a tin with baking parchment (or use a liner that fits the Remoska). Add the batter, smooth the top.  

Decorate with tinned pears, adding teaspoons of chocolate spread between the pears.  

Bake at 180c for 40 minutes or Remoska temp (180c) for 40 minutes, covering as needed.  Test and bake +5 mins until probe is clean.    Lift out, cool on a rack and enjoy.  

The other way is to use ground almonds, skip the cocoa & pears, add a teaspoon of good almond essence, decorate with fresh apricots and sprinkle liberally with flaked almonds.