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Moist Chocolate and Pistachio Cake

by Ivana Katz (follow)
Ivana is passionate about travel, writing, photography and website design. Visit her at: www.web4business.com.au
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Pure Indulgence

chocolate pistachio cake, chocolate, pistachios, cake, pear
Moist Chocolate and Pistachio Cake

Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Makes: 6-8 servings

200g milk chocolate, chopped into small pieces
70g ground pistachios or hazelnuts
150g butter, softened
150g caster sugar
3 eggs
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
150ml cream

Step 1
Preheat oven to 160C. Line a 20cm cake tin with baking paper and grease with butter or oil.

Step 2
Mix butter and sugar together until fluffy. Add eggs, one at a time, beating well.

Step 3
Gently stir in flour, milk chocolate, nuts and milk. Carefully fold in the pear

Step 4
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

Step 5
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.

Step 6
Slice cooled cake and pour over chocolate ganache. Decorate with strawberries, blueberries or raspberries

I like this Recipe - 4
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