Ingredientes para Dark Chocolate Pear Pistachio Cake
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Dark Chocolate
- ½ cup shelled pistachios, plus ¼ cup for garnish
- Unsalted Butter
- Granulated Sugar
- 4 large eggs
- Vanilla Extract
- 2 cups peeled and diced ripe pears
- Heavy Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dark Chocolate Pear Pistachio Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Dark Chocolate Pear Pistachio Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper and grease the paper.
- Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
- In a food processor, pulse 6 ounces dark chocolate (70% cacao or higher) and ½ cup shelled pistachios until coarsely ground. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy (about 5 minutes).
- Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chocolate-pistachio mixture and 2 cups peeled and diced ripe pears.
- Pour batter into the prepared springform pan and bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes before carefully removing the sides of the springform pan.
- While the cake cools, prepare the ganache: Heat ½ cup heavy cream in a small saucepan over medium-low heat until just simmering. Do not boil.
- Remove from heat and add 6 ounces dark chocolate, chopped. Stir until smooth and glossy.
- Let the ganache cool slightly until it thickens enough to spread easily (about 10-15 minutes).
- Pour the ganache over the cooled cake. Sprinkle with remaining chopped pistachios (about ¼ cup).
- Refrigerate for at least 2 hours before serving to allow the ganache to set completely.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
72g
Fat
100g
Carbs
13g
