- 200g dark chocolate – pulsed in a food processor until coarse crumbs
- 70g ground pistachios* (if using whole nuts, process with chocolate into coarse crumbs)
- 150g butter, softened
- 150g caster sugar
- 3 eggs
- 150g plain flour, sifted
- 1 tsp baking powder
- 1 Tbl milk
- 1 firm pear (like beurre bosc or 2 small corellas) – cored and diced into 1cm cubes
*Hazelnuts can also be used
- Preheat oven to 160°C and grease and line a 20cm springform cake tin.
- Cream butter and sugar together until pale and fluffy and add the eggs one at a time, beating well after each addition.
- Gently stir in the flour, chocolate, ground nuts and milk until just combined. Gently fold through the pear until mixed through.
- Bake for 40-50 minutes (check at 40) or until the skewer comes out clean. Rest in tin for 10 minutes before turning out and cooling on wire rack.
- For ganache, place 150g dark chocolate (broken up into pieces) in a bowl. In a pan, heat up 150ml of cream until it just comes into a boil. Pour over chocolate and let it stand for a minute. Stir through until chocolate has completely melted and mixed.
- Slice cooled cake, dump as much ganache as you need it then proceed to attack with fork while grumbling at the world (sometimes I like to microwave it for a bit to make an even more gooey mess).