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Dark Chocolate, Pear, Pistachio Cake

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“This was proclaimed the best cake ever by my family at our Thanksgiving meal. It's from Technicolor Kitchen.”
READY IN:
1hr
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  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.
  8. CHOCOLATE GANACHE.
  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!

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