So I am back! And cannot believe it has been two years since my last blog post.
Am actually fast-tracking my return to blogging because my lovely colleagues at work have been badgering me for the recipe for my recent baking triumph.
I didn’t think I could find an easier cake recipe than my Flourless Chocolate Cake but I think we have a new contender with this tasty number.
PEAR, PISTACHIO & CHOCOLATE CAKE
200gm dark chocolate
80gm or about 1/3 cup pistachio kernals
150gm softened butter
150gm caster sugar
1 cup plain flour
1 tsp baking powder
1 pear, peeled and coarsely chopped
150gm dark chocolate, roughly chopped
Handful of chopped pistachio kernals for topping
- Pre-heat the oven to 180 degrees celsius and prepare a 22cm cake tin for baking.
- Put the dark chocolate and pistachio kernals in a food processor and chop until a large crumble (you don’t want it as fine as almond meal, but you don’t want it chunky.
- Beat the butter and sugar together until light and fluffy – give it a good couple of minutes of beating with an electric beater.
- Add the eggs one at a time to the butter and sugar mixture.
- Once all eggs and in, sift the flour and baking powder over the mixture and fold in together with your rubble of chocolate and nuts.
- Fold through the mixture until combined, adding your chopped pear in your final fold.
- Pour into prepared tin and bake in the oven for 35 mins.
- To make the chocolate topping put the chocolate in a microwave proof bowl and pour the cream on top. Microwave for a 1 minute, check and stir until chocolate is melted.
- When cake is cooled and chocolate topping has had time to set, pour over cake and sprinkle with nuts.
This is a pretty low risk number. I cooked this one in a paper, disposable cake tin but if you don’t have these a springform is probably your best bet. The pistachio amount in the ingredients is the peeled amount.