Dark Chocolate, Pear, Pistachio Cake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This was proclaimed the best cake ever by my family at our Thanksgiving meal. It's from Technicolor Kitchen. Ingredients:
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 |
Directions:
1. CAKE.
2. Preheat oven to 350°F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper.
3. Mix the flour, baking powder, and salt.
4. Process the chocolate and pistachios in a food processor until coarse crumbs form.
5. 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.
6. Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear.
7. 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.
8. CHOCOLATE GANACHE.
9. Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding.
10. Add chocolate and stir until smooth.
11. Remove from heat and set aside until slightly thickened (5-10 minutes).
12. Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes).
13. Enjoy!
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