The other day I passed by the CentroNova bookstore and, as always, I couldn’t resist BUYING something… I can’t help it, I spend more in bookstores than in perfume shops haha! Anyway, I bought a psychological thriller about which I wrote in my previous article, other novels, and of course some cookbooks! “Torte semplicissime” Pret a cuisiner L’ippocampo is one of the best dessert recipe books I’ve seen lately, and I think I’ll make many more of the recipes published there!
The chocolate and pistachio cake is very, very good. I just tasted it and then gave it to my fantastic neighbor on the 4th floor, Luciana, who has been particularly kind to me!
This cake has pistachios both in the batter and in the final decoration and is very soft and chocolaty!
Personally, I removed 50 grams of butter and added 2/3 tablespoons of milk and it seems everything went great anyway… The pistachios are rich in antioxidants and help prevent cardiovascular diseases. They are widely used in pastry and gelato making but are also delicious in many savory preparations.
I opened a free recipe channel on WhatsApp, with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
I also suggest:
Muffins with Mortadella and Pistachios;
Rocky Road;
Cannelloni with Mortadella, Ricotta, and Pistachios;
Orange and Chocolate Truffles;
Chocolate Mousse Cake.
CHOCOLATE AND PISTACHIO CAKE
La cucina di ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for CHOCOLATE AND PISTACHIO CAKE
- 7 oz Butter
- 7 oz Powdered sugar
- 4 medium eggs
- 2 tbsps Milk
- 5 oz self-rising flour (or 145g all-purpose flour and 1/2 packet baking powder)
- 1.75 oz Unsweetened cocoa powder
- 5 oz chopped pistachios (+ 2/3 tablespoons for decoration)
- 3.5 oz Dark chocolate (melted for decoration)
- as needed butter and flour (for the pan)
Tools for CHOCOLATE AND PISTACHIO CAKE
- Bowl
- Spatula
FOR THE PREPARATION OF THE CHOCOLATE AND PISTACHIO CAKE RECIPE
Whip the already soft butter
with the sugar using electric beaters until you obtain a
frothy and light mixture.Now add the eggs one at a time, always mixing the mixture well. Sift the flour with the baking powder and the unsweetened cocoa powder.
Add the sifted powders in 3 batches to the prepared mixture, incorporating them with a spatula using upward movements.
Also add the chopped pistachios which I personally passed for a few seconds in the mixer for a finer mixture. The batter was too dense for me, so I added a little milk at room temperature.
Pour the mixture into the greased and floured cake tin, leveling the surface.
Bake at 338/356°F for about 45 minutes or according to the characteristics of your oven.
Once baking is complete, let the chocolate and pistachio cake cool, then remove it from the tin and let it cool completely.
Melt in the microwave or in a bain-marie the dark chocolate; spread it over the cake and then add the chopped pistachios. Soft and very delicious, here is the chocolate and pistachio cake!
Enjoy your meal! Annalisa
I remind you that at the top, where you see the blog menu, you will find a magnifying glass 🔍 that will allow you to enter an ingredient or the name of a recipe, to find all the preparations that have that title or ingredient, and I hope you’ll read recipes of your liking!
Tips and Notes
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOUTUBE TWITTER and on the blog’s Facebook page to not miss any recipes or specials and comment on the various preparations with me!!!
