Dark Chocolate, Pear, Pistachio Cake - cooking recipe

Ingredients

CAKE
1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 pinch salt
7 ounces dark chocolate, coarsely chopped
1/2 cup pistachios
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 pear, cored and coarsely chopped
CHOCOLATE GANACHE
1/3 cup heavy cream
3 1/2 ounces dark chocolate
pistachios, for decorating

Preparation

CAKE.
Preheat oven to 350\u00b0F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper.
Mix the flour, baking powder, and salt.
Process the chocolate and pistachios in a food processor until coarse crumbs form.
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.
Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear.
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.
CHOCOLATE GANACHE.
Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding.
Add chocolate and stir until smooth.
Remove from heat and set aside until slightly thickened (5-10 minutes).
Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes).
Enjoy!