Chef's Recipes

Dark chocolate, pear and pistachio cake

Australian Gourmet Traveller recipe for dark chocolate, pear and pistachio cake from Tartine in Armadale, Victoria

  • Serves 10
  • 20 mins preparation
  • 45 mins cooking plus cooling, setting
Dark chocolate, pear and pistachio cake
Dark chocolate, pear and pistachio cake

“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

To request a recipe, write to Fare Exchange, , 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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.

Notes

This recipe is from the April 2010 issue of .

SHAREPIN