Chocolate pistachio cake

Chocolate pistachio cake

By
From
Moorish
Makes
10
Photographer
Mark Roper

A sophisticated variation on the more familiar flourless chocolate-almond cake. Pistachios are pricier than almonds (especially if you use top–notch Iranian ones), but they are worth it for the subtle flavour. Like its almond-based cousin, this cake cracks and sinks after baking. Don’t panic! Serve it with a dredging of icing sugar to cover the cracks, and perhaps some fresh raspberries. For a special occasion, top with a mounded dome of cream and cover with a glossy coating of ganache icing and a sprinkling of pistachio slivers.

Cake

Ingredients

Quantity Ingredient
150g dark chocolate
150g caster sugar
150g unsalted pistachios, shelled
150g soft unsalted butter
6 large eggs, separated
pinch salt
2-4 tablespoons pistachio slivers to garnish

Icing

Quantity Ingredient
200g dark chocolate
2 tablespoons honey
80g unsalted butter

Cream dome

Quantity Ingredient
300ml pure cream
1 tablespoon honey
splash orange-blossom water

Method

  1. Preheat the oven to 190°C. Line and butter a 23 cm springform tin.
  2. To make the cake, melt the chocolate. In a food processor blitz 50 g of the sugar with the pistachios until they turn into a fine dust. Add the butter and an additional 50 g of the sugar, and process until smooth. Add the egg yolks, one at a time, mixing well after each addition. When all the eggs have been added, and with the motor running, slowly pour in the melted chocolate.
  3. In a spotlessly clean bowl, whisk the egg whites with the salt. As peaks start to form, slowly add the remaining 50 g sugar until you have a glossy and firm mound. Add a large spoonful to the batter and pulse in a few times to slacken the mixture. Then carefully fold the remaining batter into the egg whites.
  4. Pour the batter into the tin and bake for 20 minutes, then turn the oven down to 180°C and cook for a further 20–30 minutes, or until cooked. The cake will be ready when it starts to come away from the sides of the tin. Allow to cool in the tin before carefully turning out. The cake should be completely cold before icing.
  5. To make the icing, break the chocolate into pieces and place in a heavy pan with the honey and butter. Heat gently, whisking from time to time, until the chocolate has completely melted. Remove from the heat and leave to cool. The icing should be at the same temperature as the cream or it will melt it.
  6. While the icing is cooling, whip the cream with the honey and orange-blossom water to form stiff peaks.
  7. Dollop the cream onto the top of the cake and smooth it into a generous dome shape. Pour on the icing very slowly so it covers the surface and sides of the cake evenly. Don’t be tempted to rush, or to use a spatula, or you will not achieve a smooth, glossy finish.
  8. Decorate with the pistachios and serve.
Tags:
Malouf
Greg
Lucy
Moorish
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