The first time I made this cake, it was for valentines day. I made it exactly as it was instructed by Deborah over at italianfoodforever. Which includes pouring a hot yummy pear compote over each piece witha dollop of homemade whipped cream on top. However, this time, I made it in my tiara pan for my dads birthday dinner. This puts a nice indent in the middle of the cake for things like strawberries, fruit ect. So most of the pear compote juice was drained and the pear mixture from the pan was placed in the middle. I was afraid that too much juice would soak the cake and ruin it. I cut the powdered sugar down to 1/4 cup for the creamed frosting on top. I thought 1/2 cup was too sweet, but 1/4 cup was perfect. It was refrigerated until ready to serve. The family devoured this cake!!!! They loved it.
Chocolate Hazelnut Pear Cake derived from
Chocolate Hazelnut Cake With Pear Compote
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