Pear Pistachio and Chocolate Cake
Experience the perfect harmony of flavors with this Pear Pistachio and Chocolate Cake, a delightful dessert that combines rich dark chocolate, nutty pistachios, and the natural sweetness of juicy pears. This stunning cake features a moist, buttery base infused with vanilla and studded with chopped chocolate, offering irresistible decadence in every bite. Crowned with thinly sliced pears and sprinkled with pistachios, its elegant presentation makes it ideal for any occasion. Easy to prepare in just over an hour, this recipe delivers an indulgent yet balanced treat that’s perfect for a cozy gathering or a special celebration. Don’t forget the finishing touch – a dusting of powdered sugar that highlights its rustic charm. Perfect for searches like "pear chocolate cake recipe" and "pistachio dessert ideas," this show-stopping treat will become a favorite on your dessert table.
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Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 150 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 100 grams Dark chocolate, chopped
- 80 grams Pistachios, shelled and chopped
- 2 medium Pears, ripe but firm (peeled, cored, and thinly sliced)
- 2 tablespoons Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Step 6
Fold in the chopped dark chocolate and 60 grams of the pistachios, reserving the rest for topping.
Step 7
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Step 8
Arrange the sliced pears on top of the batter in a circular pattern, lightly pressing them into the batter. Sprinkle the remaining 20 grams of chopped pistachios over the top.
Step 9
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 11
Before serving, dust the top of the cake with powdered sugar for an elegant finish.
Nutrition Facts
| Serving size | (1338.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3949.0 |
| Total Fat 210.4g | 0% |
| Saturated Fat 107.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 900.3mg | 0% |
| Sodium 2165.8mg | 0% |
| Total Carbohydrate 465.5g | 0% |
| Dietary Fiber 31.7g | 0% |
| Total Sugars 237.9g | |
| Protein 68.3g | 0% |
| Vitamin D 177.5IU | 0% |
| Calcium 469.5mg | 0% |
| Iron 27.8mg | 0% |
| Potassium 2448.3mg | 0% |
Source of Calories