dark chocolate, pear and pistachio cakes - the christmas collection
I'm not sure what it is about mini cakes but they just look so appealling!
Topping the cakes with the ganache was a bit of a labour of love. I was covered in chocolate and went out for dinner last Saturday night with chocolate stained fingers. Actually they're not looking that much better today.
Mini Dark Chocolate, Pear and Pistachio cakes (printable version)
adapted from Gourmet Traveller magazine, April 2010 - makes 4
150 gm (5 oz) dark chocolate, coarsely chopped
½ cup pistachio kernels, plus extra to serve
100 gm (3½ oz) softened butter
100 gm (3½ oz) caster sugar
½ tsp vanilla essence
100 g (⅔ cup) plain flour, sieved
Scant 1 teaspoon baking powder
½ Packham pear, peeled, cored and coarsely chopped
75 gm (2½ oz) dark chocolate, chopped
75 ml (⅓ cup) pouring cream
I don't really 'do' Christmas so here's one of the little cakes in front of my version of a Christmas tree.
I hope you're enjoying the daily posts. See you all again tomorrow,