Ali Leonard shares fab recipe for Pistachio Pear Chocolate Cake

In the Kitchen

Alison Leonard has made the most devine cake in her kitchen. It was so good, she had to share the recipe on In The Kitchen!

Ali said: "A friend took me to the Miele showroom to check out their products and while there I was served a piece of this cake. I demanded the recipe and made it last night. Oh My Goodness It's devine! Too good not to share... stolen from the Miele website. I did ask first though!"

Scroll down for ingredients and recipe.

INGREDIENTS:

  • 200g good quality dark chocolate, coarsely chopped
  • 70g pistachio kernels, plus extra to serve
  • 150g butter, softened
  • 150g castor sugar
  • 3 eggs
  • 150g plain flour, sieved
  • 1 teaspoon baking powder
  • 1 Packham pear, cored and coarsely chopped

Chocolate Ganache

  • 150g dark chocolate, coarsely chopped
  • 150ml pouring cream

METHOD:

  1. Pre-heat oven on Fan Plus or Cake Plus at 160°C.
  2. Process chocolate and pistachios in a food processor until coarse crumbs form, set aside.
  3. Beat butter and sugar in a standard mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
  4. Sieve baking powder and flour together and stir through mixture, followed by the pistachio and chocolate mixture and the pear.
  5. Pour mixture into a greased and lined 22cm springform cake tin.
  6. Place in the oven on shelf position 2 and bake for 35 minutes.
  7. Cool in tin for 10 minutes before turning out and cooling to room temperature on a wire rack.

Chocolate Ganache

  1. Place chocolate in a heatproof bowl. Heat cream in a saucepan, Induction setting 6, to just below boiling. Pour cream over chocolate and let it stand until the chocolate melts (3-5 minutes), then stir until smooth. Set ganache aside for 5-10 minutes until thickened slightly.
  2. Smooth ganache over the top and sides of the cake, scatter with pistachios and let stand for 20 minutes to set prior to serving.