Chocolate Pistachio Cake

Danielle Dumont

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Chocolate Pistachio Cake

While the history of Chocolate Pistachio Cake dates back to ancient times, fistulas were loved for their bright green color and excellent taste. The combination of pista and chocolate has become a sweet paradise that captures the hearts of food lovers from all over the world.

Benefits of Chocolate Pistachio Cake

 

Placing a piece of Chocolate Pistachio Cake will not only satisfy your sweet teeth, but also offers many health benefits. Here are some reasons why you can enjoy this wonderful remedy harmlessly:

Rich in antioxidants: Both black chocolate and pistachios are rich in Antioxidants that help fight free radicals and reduce oxidative stress in the body.

Good for heart health: Consumption of black chocolate and pistachios is linked to improved cardiovascular health due to its beneficial effects on cholesterol levels and blood pressure.

Chocolate contains compounds that can improve mood and increase the production of endorphins, promoting feelings of happiness and well-being.

Chocolate Pistachio Cake
Chocolate Pistachio Cake

 

Pistachio/Chocolate Cake

⚠️Recette for 22cm mould
If your mold is larger (27,28,30 cm)
make 1.5 times the batter

Example:
4 or 5 eggs
170g sugar
135g butter etc

✨If you don’t have pistachio paste, make without and replace the one covering the cake with a chocolate spread.
✨ If you don’t have pistachio powder, you can mix unsalted pistachios.

3 eggs
110g sugar
150g flour

Chocolate Pistachio Cake

90g melted butter

1 sachet of baking powder
100g full-fat cream
1 CAS cocoa powder
2 CAS pistachio powder
1 CAS pistachio paste

Topping :
Crushed pistachios

Pistachio paste or spread

Whisk the eggs and sugar until the mixture whitens.
Add cooled melted butter and liquid cream. Mix well.
Add flour and baking powder. Mix well.
Divide the dough in two.
Add cocoa powder to one and mix; add powder and pistachio paste to the other and mix.
Place in a pastry bag and poach alternately the chocolate and pistachio doughs.
If you don’t have a pouch, you can also spoon this step. 3 layers each. Line the length of the cake with softened butter, or dip a spatula into the oil to create a slit.

Bake for 45/50 min at 165 degrees.
If your cake is larger, it will take longer.
Leave to cool, then spread a layer of pistachio paste over the cake and crushed pistachios.
Leave to cool, and refrigerate for a few minutes

Chocolate Pistachio Cake Changes

If you have food restrictions or preferences, don’t worry! There are variations of Chocolate Pistachio cakes to meet different needs.

Gluten-free options: Replace the usual corn with a gluten-free cereal mixture to create a delicious gluten free version of the cake.

Vegetarian options: Replace the eggs with suitable egg substitutes such as apple juice with water or a lens meal, and use milk-free alternatives to butter and chocolate.

A no-nuts option: If you or your relatives have tolerant allergies, you can replace pasta with fried sunflower or turmeric seeds to get a feeding-free version of the cake.

Tips and Tips for the Perfect Pistachio Chocolate Cake

Here are some tips that can help you make sure your chocolate pistachio cake is always perfect.

Choose quality materials: Use high-quality black chocolate and fresh, delicious pistachies for the best taste and quality.

Proper mixing technique: Blend butter and sugar carefully to incorporate air into the plates to make a lighter cake. Also, do not mix the batteries excessively after adding flour to avoid tight textures.

oven temperature and timing: Preheat the oven properly and follow the recommended cooking times.

Freeze and decorate Tip: Refrigerate the cake completely before avoiding the refrigerator.

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