Chocolate Chip, Pear and Pistachio Cake

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  • 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


  1. Preheat oven to 160°C and grease and line a 20cm springform cake tin.
  2. Cream butter and sugar together until pale and fluffy and add the eggs one at a time, beating well after each addition.
  3. Gently stir in the flour, chocolate, ground nuts and milk until just combined. Gently fold through the pear until mixed through.
  4. 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.
  5. 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.
  6. 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).

One thought on “Chocolate Chip, Pear and Pistachio Cake

  1. Pingback: Pistachio cake | Chocolate Spoon & The Camera

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