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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Recipe Information
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)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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.
Fold in the chopped dark chocolate and 60 grams of the pistachios, reserving the rest for topping.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
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.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Before serving, dust the top of the cake with powdered sugar for an elegant finish.
Nutrition Facts
Calories |
3949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 465.5 g | 169% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 237.9 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 470 mg | 36% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
