Ingredients
Cake
- 200 grams dark chocolate (70%)
- 70 grams pistachio kernels
- 150 grams Butter, room temp
- 150 grams caster sugar
- 3 eggs, room temp
- 150 grams plain flour
- 1 teaspoon baking powder
- 2 large packham pears very firm, Roughly chopped
CHOCOLATE GANACHE
- 250 grams dark chocolate 70*
- 150 grams cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat Oven 160* Oil and line bottom of 22-24 cm spring form pan.
Mill chocolate & pistachios T:5 sec S:9 set aside
Place butter sugar & eggs in TM bowl mix T:20 secS: 7
Add chocolate nuts flour baking pdr & pears mix on REVERSE T:20sec S:4
pour into pan, bake 30-40 mins (depending on your oven)
Cool in tin 10 mins. Turn out and allow to cool.
Place chocolate in TM bowl grate T:5 sec S:8
Add cream cook T:2mins T:70* S:3
Pour into bowl allow to cool & thicken, pour over cake let run down sides, scatter with Pistachios
Cake
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This looks amazing, any chance you could share the gluten free version please?
Oh my goodness, so yummy! Thank you for sharing.
This cake turned out lovely thank you
Dear Lord, So far today, I haven't gossiped, lost my temper, been grumpy, nasty or selfish. I haven't whinged or eaten any chocolate! However,I'm going to get out of bed in a few minutes & I'll need a lot more help after that! Amen
Chocolate and pear what a combination... awesome can't wait to try
I have made this cake many times and it is always delicious. The pears need to be very firm so as they don't chop up too much.
When I serve as a dessert I serve with A Berry dream made with Goosberries, the tartness of the berries compliments the sweetness of the cake, plus a dob of Yog.
My friend and fellow consultant Georgia Carr has converted to a gluten free version. YUM.
This recipe originally came from an old Gourmet Traveller magazine
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