Name: Spiced Hazelnut-Pear Cake With Chocolate Sauce
Cook time: 1 hour, 15 minutes
Total time: 4 hours, plus cooling time
Yield: Makes one 9” cake
Ingredients: 10 ripe but firm Bosc pears (about 3 3/4 pounds); 2 cups dry white wine; 1/2 cup light brown sugar; 2 tablespoons unsalted butter, cubed; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 3/4 cup (1 1/2 sticks) butter, softened, plus more for pan; 1 cup blanched hazelnuts; 2 3/4 cups all-purpose flour; 2 1/4 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 1 1/4 cups light brown sugar; 1/3 cup granulated sugar; 3/4 teaspoon vanilla extract; 3 large eggs; 3 ounces dark chocolate, coarsely chopped; 1 1/2 cups heavy cream, divided; A 9" cake pan (preferably springform)

Spiced cake toppeed with white frosting whole pears and hazelnuts on a white serving plate.

Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Katherine Sacks

Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.

Cooks' Note

If using hazelnuts with skins, after roasting, bundle nuts in a kitchen towel and rub vigorously to remove skins.