I stumbled upon this recipe today in a messy collection of
magazine rip outs from a few years ago and was inspired to make it again. It’s
from the April 2010 issue of Gourmet Traveller magazine in the section that
gives recipes from Australia’s leading chefs. This one is from a restaurant
called Tartine. The cake is rich and chocolatey but the pistachio and pear seem
to make it a bit lighter in texture. And the chocolate ganache icing finishes
it off perfectly!
INGREDIENTS
Cake
200g dark chocolate (70%), coarsely chopped
70g pistachio kernels, plus extra to serve
150g butter
150g caster sugar
3 eggs
150 plain flour, sifted
1 teaspoon baking powder
1 pear, cored and coarsely chopped
Chocolate Ganache
(icing)
150g dark chocolate (70%), coarsely chopped
150ml cream
METHOD
Cake
1. Preheat oven to 160°Celsius.
2. Process chocolate and pistachios in a food processor (or
blender) until coarse crumbs form, then set aside.
3. Beat butter and sugar in an electric mixer until light
and fluffy (2-3 minutes).
4. Add the eggs, one at a time, beating until well combined.
The mixture might become lumpy and separated but this should go away when you
add the flour in the next step.
5. Stir in the flour and baking powder.
6. Stir through the pistachio and chocolate mixture, then
the chopped pear.
7. Pour mixture into a prepared tin greased and lined with
baking paper and smooth top. The recipe says to use a circle tin but I used a
rectangle just for fun.
8. Bake in preheated oven for 30 to 40 minutes until a
skewer inserted comes out clean.
9. Cool in tin for 10 minutes then turn out onto serving
plate and cool to room temperature before icing.
Chocolate Ganache
(icing)
1. Place chocolate in a heatproof bowl and set aside.
2. Heat cream in a saucepan over medium heat to just below
boiling.
3. Add cream to chocolate and let stand until the chocolate
melts slightly.
4. Stir mixture until smooth and the chocolate and cream are
well combined.
5. Set aside until thickened a bit more.
6. Pour icing over top and sides of cake and smooth.
Decorate with extra pistachios, let set for 20-30 minutes then serve.
I think this recipe is pretty easy to make and it’s something
a bit different to a normal chocolate cake, but just as tasty!
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