Ingredients 200g milk chocolate, chopped into small pieces
70g ground pistachios or hazelnuts
150g butter, softened
150g caster sugar
150g plain flour, sifted
1 teaspoon baking powder
1 Tablespoon milk
1 pear, diced into 1cm cubes
Strawberries or other berries for decoration
150g milk chocolate
Preheat oven to 160°C. Line a 20cm cake tin with baking paper and grease with butter or oil.
Mix butter and sugar together until fluffy. Add eggs, one at a time, beating well.
Gently stir in flour, milk chocolate, nuts and milk. Carefully fold in the pear
Bake for 40-50 minutes or until the skewer comes out clean. Let it cool in the cake tin for 10 minutes before turning it out onto a wire rack
Make ganache by placing 150g chocolate in a bowl. In a pan, heat up 150ml of cream until it just comes to boil. Pour over chocolate and let it stand for a minute. Stir through until chocolate has completely melted.
Slice cooled cake and pour over chocolate ganache. Decorate with strawberries, blueberries or raspberries