Ingredients
- 150g of melted butter (cooled)
- 500g of dark cooking chocolate
- 300g of plain flour
- 300g of ground almonds
- 300g of caster sugar
- 1.5 can od pears in syrup, drained and blended
- 7 medium eggs, seperated
- 150g of finely chopped pistachio nuts
Method
- Preheat the oven to 200C.
- Whisk egg yolks and sugar in a large mixing bowl using an electric mixer.
- Add in the melted butter, ground almonds, pear and flour. Whisk the mixture to ensure the ingredients are well mixed.
- In a seperate mixing bowl, whisk the egg whites till stiff peaks are form.
- Gently add in the whisked egg whites into the mixture above using a fork.
- Mix the egg whites well but take care not to overdo it. (The air bubbles inside the egg whites gives the spongy texture to your cake).
- Pour the mixture into a shallow baking dish and place in the oven to bake for 40-45 mins.
- Allow the cake to cool once it is taken out of the overn.
- Heat the chocolate in a pan until a thick liquid is formed.
- Spoon the hot chocolate mixture onto the cake slowly. Make sure, the chocolate mixture is spread evenly to form a smooth glossy layer.
- Sprinkle the chopped pistachio on top of the chocolate before it hardens.
- Cool the cake before serving.
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