Dark Chocolate, Pear, Pistachio Cake

Total Time
Prep 20 mins
Cook 40 mins

This was proclaimed the best cake ever by my family at our Thanksgiving meal. It's from Technicolor Kitchen.

Ingredients Nutrition


  1. CAKE.
  2. Preheat oven to 350°F 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.
  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!


Most Helpful

I really enjoyed this cake, it totally hit the spot, when it comes to chocolate. The pears I had on hand were really small, because they came from my pear tree, so I added three of them, and I'm really glad I did. I think the pears went nicely to the cake, and the pistacios added a nice crunch to it.

Studentchef October 14, 2013

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