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
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:
- Pre-heat the oven at 350 ° F.
- Butter and flour an 8 inch round cake pan
- Chop the dark chocolate and pistacchio. Carefully set them aside.
- Quarter your pears and cut thin slices (¼ inch thickness). Set them aside
- In a mixer, cream butter and sugar until smooth in texture. Add the eggs one at a time while continuing to mix.
- Slowly add the flour and baking powder until fully blended.
- Pour the chopped pistacchio, chocolate and pears into the batter. Gently fold them in until evenly distributed.
- Take the buttered and floured cake pan and gently pour in the batter.
- 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.
- 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!
- Place the bittersweet chocolate in a heatproof bowl and set aside.
- Heat cream in a saucepan over medium heat to just below boiling.
- Add the rum and stir gently.
- Add cream to chocolate and let stand until chocolate melts (3-5 minutes).
- Stir until smooth and set aside until slightly thickened (5-10 minutes).
- You can either smooth over top and sides of cake OR
- Make like “Pollock”. Translation: Slowly pour ganache over the cake in stripe- like patterns with a back and forth motion.
- Then scatter with remaining chopped pistacchio.
- 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