Torta di Pistacchi, Pere e Cioccolato

For the story: A Nutty “Pearing” in Paradise

For the cake:

200 g/ 7 oz dark chocolate bar (70%)

70 g/ 2.5 oz chopped pistacchio (save some to sprinkle on top of cake)

2 pears (Coscia variety*-rough chop- ¼ inch thickness)

150 g/ 5 oz soft butter

150 g/ 5 oz sugar

3 eggs

150 g/ 5 oz flour

2 tsps baking powder

For the Chocolate Ganache:

250 g/ 9 oz bittersweet chocolate, chopped

225 g / 8 oz heavy cream

1 tbsp dark rum

Hardware: 8 inch round cake pan

The Prep Work:

  1. Pre-heat the oven at 350 ° F.
  2. Butter and flour an 8 inch round cake pan
  3. Chop the dark chocolate and pistacchio. Carefully set them aside.
  4. Quarter your pears and cut thin slices (¼ inch thickness). Set them aside

The Process:

  1. In a mixer, cream butter and sugar until smooth in texture. Add the eggs one at a time while continuing to mix.
  2. Slowly add the flour and baking powder until fully blended.
  3. Pour the chopped pistacchio, chocolate and pears into the batter. Gently fold them in until evenly distributed.
  4. Take the buttered and floured cake pan and gently pour in the batter.
  5. Bake in preheated oven at 350 ° F for about 40 minutes, until an inserted skewer withdraws clean and the cake turns a golden brown color.
  6. Leave to cool in pan for 10 minutes, then gently turn out the cake. Set cake on a wire rack to cool at room temperature.

While Baking: It’s time to make the Chocolate Ganache!

  1. Place the bittersweet chocolate in a heatproof bowl and set aside.
  2. Heat cream in a saucepan over medium heat to just below boiling.
  3. Add the rum and stir gently.
  4. Add cream to chocolate and let stand until chocolate melts (3-5 minutes).
  5. Stir until smooth and set aside until slightly thickened (5-10 minutes).
  6. You can either smooth over top and sides of cake OR
  7. Make like “Pollock”. Translation: Slowly pour ganache over the cake in stripe- like patterns with a back and forth motion.
  8. Then scatter with remaining chopped pistacchio.
  9. Allow your masterpiece to settle for 20-30 minutes, then serve.

Storing: Keep this beauty in an airtight container for up to 3 days.

*Lovely alternative: Anjou pears

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About Chef

LifeisaBowlofPasta

For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...