Dark Chocolate Pear Pistachio Cake Recipes

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PEAR PISTACHIO AND CHOCOLATE CAKE



Pear Pistachio and Chocolate Cake image

Make and share this Pear Pistachio and Chocolate Cake recipe from Food.com.

Provided by Wendys Kitchen

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

150 g flour
1 teaspoon baking powder
150 g caster sugar
1/4 teaspoon salt
150 g unsalted butter, softened
3 eggs
200 g dark chocolate, chopped
1 pear, peeled cored and diced
3/4 cup pistachio nut
1 orange, zest of, finely chopped

Steps:

  • Preheat oven to 180 degrees celcius.
  • Grease and flour loaf tin.
  • Put flour, baking powder, sugar, salt, butter and eggs in food processor.
  • Blend until just combined. (Do not over blend).
  • Transfer to mixing bowl. Stir in chocolate, pear, pistachios and orange zest.
  • Pour mixture into loaf tin.
  • Bake 60 minutes or until skewer inserted coes out clean.
  • Allow to cool for a few minutes then turn onto cake rack to cool.

Nutrition Facts : Calories 4197.3, Fat 300.6, SaturatedFat 162, Cholesterol 957, Sodium 1232.2, Carbohydrate 387.5, Fiber 57.2, Sugar 176.9, Protein 85.2

DARK CHOCOLATE, PEAR, PISTACHIO CAKE



Dark Chocolate, Pear, Pistachio Cake image

This was proclaimed the best cake ever by my family at our Thanksgiving meal. It's from Technicolor Kitchen.

Provided by BB2011

Categories     Dessert

Time 1h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 pinch salt
7 ounces dark chocolate, coarsely chopped
1/2 cup pistachios
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 pear, cored and coarsely chopped
1/3 cup heavy cream
3 1/2 ounces dark chocolate
pistachios, for decorating

Steps:

  • CAKE.
  • Preheat oven to 350°F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper.
  • Mix the flour, baking powder, and salt.
  • Process the chocolate and pistachios in a food processor until coarse crumbs form.
  • Beat the butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then beat in the vanilla.
  • Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear.
  • Pour into the springform pan and bake until a toothpick inserted in the center of the cake comes out clean, 30-40 minutes. Place the pan on a wire rack for 20 minutes then carefully remove the mold.
  • CHOCOLATE GANACHE.
  • Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding.
  • Add chocolate and stir until smooth.
  • Remove from heat and set aside until slightly thickened (5-10 minutes).
  • Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes).
  • Enjoy!

Nutrition Facts : Calories 462.1, Fat 35.2, SaturatedFat 20.1, Cholesterol 99.2, Sodium 85.7, Carbohydrate 39.7, Fiber 6.7, Sugar 18.1, Protein 8.7

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