The chocolate and pistachio brioche cake is one of those recipes born almost by chance, when you find yourself with leftover brioche and want to turn it into something different from the usual. It is a simple leftover cake, without flour, but with a surprisingly rich and delicious result, perfect for giving new life to an ingredient that often remains unused.
The texture is soft and compact at the same time, ideal for being sliced without crumbling. The brioche, already fragrant and slightly sweet, absorbs the liquids creating a full and enveloping dough, which stabilizes during baking without becoming dry. Inside, the presence of Nutella added by the teaspoon creates a creamy heart that remains soft even after baking, making each slice irresistible.
The surface is enriched with pistachio granules, which provide a pleasant contrast both in taste and texture, as well as a rustic yet refined appearance, perfect for being photographed. It is a cake that does not need elaborate decorations: a simple dusting of powdered sugar when serving is more than enough.
If you don’t have chocolate brioche, you can easily use white brioche.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the chocolate and pistachio brioche cake:
- 14 oz chocolate and pistachio brioche (or any brioche)
- 1.5 cups milk or plant-based beverage (at room temperature)
- 2 medium eggs
- 5 tbsps granulated sugar
- 1/3 cup vegetable oil (or 90 grams of melted butter)
- 2 teaspoons baking powder
- 2 teaspoons Nutella (cold from the fridge)
- 2 tablespoons pistachio granules
- as needed powdered sugar
- as needed pistachio granules
Tools for the chocolate and pistachio brioche cake:
- 1 Bowl
- 1 Pan 20 cm diameter
- 1 Oven De Longhi
- 1 Spoon
- Baking paper
Steps for preparing and baking the chocolate and pistachio brioche cake:
Cut the brioche into small cubes and place them in a large bowl.
In another bowl, beat the eggs with the sugar, then add the milk and oil (or melted butter) mixing well.
Pour the liquid mixture over the brioche and gently mix until well moistened.
Add the sifted baking powder and mix again.Line a 20 cm pan with parchment paper and pour half of the batter, leveling it.
Create 7 small wells on the surface and insert a teaspoon of cold Nutella in each.
Cover with the remaining batter, level it, and sprinkle the surface with pistachio granules.
Bake in a convection oven at 350°F for about 35/40 minutes, placing the pan on the middle-lower rack.If the surface darkens too much, cover with a sheet of aluminum foil in the last minutes of baking.
Do the toothpick test inserting it away from the points with Nutella: it should come out slightly moist but not raw.
Let the cake cool completely before unmolding and, only when serving, dust with powdered sugar and more pistachio granules.Best served the day after.
Notes
If you only have white brioche available, you can easily transform it into a chocolate version by adding cocoa to the batter. In this case, add 20-25 g of sifted cocoa powder along with the baking powder.
If the batter seems slightly drier, add 2-3 more tablespoons of milk to keep the consistency soft and pourable. The result will be a chocolate cake with a more intense flavor, perfectly balanced with the Nutella heart and pistachio granules.
FAQ (Frequently Asked Questions)
Does Nutella melt during baking?
Inserted cold and covered by the batter, it remains creamy inside without completely melting.
Can Nutella be replaced?
Yes, you can use pistachio cream, dark chocolate hazelnut cream, or thick jam.
How long does the cake last?
It keeps for 2-3 days under a dome. The day after it is even more compact and easy to slice.
Can I use less sugar?
Yes, if the brioche is very sweet you can reduce the sugar to 50 g without issues.
What can I use instead of brioche?
You can use leftover panettone or pandoro.
