Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Dark chocolate, pear and pistachio cake

You'll need

200 gm dark chocolate (70% cocoa solids), coarsely chopped 70 gm (¾ cup) pistachio kernels, plus extra to serve 150 gm softened butter 150 gm caster sugar 3 eggs 150 gm (1 cup) plain flour, sieved 1 tsp baking powder 1 Packham pear, cored and coarsely chopped   Chocolate ganache 150 gm dark chocolate (70% cocoa solids), coarsely chopped 150 ml pouring cream


  • 01
  • Preheat oven to 160C. Process chocolate and pistachios in a food processor until coarse crumbs form, set aside. Beat butter and sugar in an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then stir in flour and baking powder. Stir through pistachio and chocolate mixture, then pear, pour into a 22cm-diameter springform cake tin greased and lined with baking paper. Bake until an inserted skewer withdraws clean (30-40 minutes), cool in tin for 10 minutes, turn out and cool to room temperature on a wire rack.
  • 02
  • Meanwhile, for chocolate ganache, place chocolate in a heatproof bowl and set aside. Heat cream in a saucepan over medium heat to just below boiling, add to chocolate, stand until chocolate melts (3-5 minutes), then stir until smooth, set aside until slightly thickened (5-10 minutes). Smooth over top and sides of cake, scatter with pistachios, set aside to set (20-30 minutes), then serve. Cake will keep, stored in an airtighter container, for 3 days.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

“I adore the dark chocolate, pear and pistachio cake at Tartine in Armadale. Please would you get the recipe? I’d love to make this at home.”
Emily Ispanovic, Forest Hill, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 10 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.