Dark Chocolate, Pear, Pistachio Cake Recipe

Name: Dark Chocolate, Pear, Pistachio Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 cup all-purpose flour; 1 tablespoon all-purpose flour; 1 teaspoon baking powder; 1 pinch salt; 7 ounces dark chocolate, coarsely chopped; 1/2 cup pistachios; 2/3 cup unsalted butter, softened; 3/4 cup granulated sugar; 3 eggs; 1 teaspoon vanilla extract; 1 pear, cored and coarsely chopped; CHOCOLATE GANACHE; 1/3 cup heavy cream; 3 1/2 ounces dark chocolate; pistachios, for decorating

Servings: persons

CAKE
1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 pinch salt
7 ounces dark chocolate, coarsely chopped
1/2 cup pistachios
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 pear, cored and coarsely chopped
CHOCOLATE GANACHE
1/3 cup heavy cream
3 1/2 ounces dark chocolate
pistachios, for decorating

1
CAKE.
2
Preheat oven to 350u00b0F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper.
3
Mix the flour, baking powder, and salt.
4
Process the chocolate and pistachios in a food processor until coarse crumbs form.
5
Beat the butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then beat in the vanilla.
6
Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear.
7
Pour into the springform pan and bake until a toothpick inserted in the center of the cake comes out clean, 30-40 minutes. Place the pan on a wire rack for 20 minutes then carefully remove the mold.
8
CHOCOLATE GANACHE.
9
Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding.
10
Add chocolate and stir until smooth.
11
Remove from heat and set aside until slightly thickened (5-10 minutes).
12
Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes).
13
Enjoy!

1126

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CAKE, 1 cup all-purpose flour, 1 tablespoon all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Dark Chocolate, Pear, Pistachio Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate, Pear, Pistachio Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions