Name: Dark chocolate, pear and pistachio cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10
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

“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.

This recipe is from the April 2010 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Mia Asker

Ingredients

Method

Main

Related stories