So I am back! And cannot believe it has been two years since my last blog post.

Am actually fast-tracking my return to blogging because my lovely colleagues at work have been badgering me for the recipe for my recent baking triumph.

I didn’t think I could find an easier cake recipe than my Flourless Chocolate Cake but I think we have a new contender with this tasty number.

PEAR, PISTACHIO & CHOCOLATE CAKE

200gm dark chocolate

80gm or about 1/3 cup pistachio kernals

150gm softened butter

150gm caster sugar

1 cup plain flour

1 tsp baking powder

3 eggs

1 pear, peeled and coarsely chopped

Chocolate Glaze

150gm cream

150gm dark chocolate, roughly chopped

Handful of chopped pistachio kernals for topping

METHOD

1. Pre-heat the oven to 180 degrees celsius and prepare a 22cm cake tin for baking.
2. Put the dark chocolate and pistachio kernals in a food processor and chop until a large crumble (you don’t want it as fine as almond meal, but you don’t want it chunky.
3. Beat the butter and sugar together until light and fluffy – give it a good couple of minutes of beating with an electric beater.
4. Add the eggs one at a time to the butter and sugar mixture.
5. Once all eggs and in, sift the flour and baking powder over the mixture and fold in together with your rubble of chocolate and nuts.
6. Fold through the mixture until combined, adding your chopped pear in your final fold.
7. Pour into prepared tin and bake in the oven for 35 mins.
8. To make the chocolate topping put the chocolate in a microwave proof bowl and pour the cream on top. Microwave for a 1 minute, check and stir until chocolate is melted.
9. When cake is cooled and chocolate topping has had time to set, pour over cake and sprinkle with nuts.

WATCH OUTS

This is a pretty low risk number. I cooked this one in a paper, disposable cake tin but if you don’t have these a springform is probably your best bet. The pistachio amount in the ingredients is the peeled amount.