The creamy chocolate and pistachio cake is soft, creamy, and delicious. If you love chocolate and pistachio, you must try it! A batter with plenty of dark chocolate, butter, and eggs makes this cake very soft, with added pieces of pistachio chocolate and pistachio crumble for a crunchy touch. Perfect for snack time, but also after meals or for a super tasty breakfast.
The recipe is by Roberta V. and is taken from the book “Mom’s Cake – Our Recipes”, Creamy Chocolate and Pistachio Cake, page 97.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Contemporary
- Seasonality: All Seasons
Ingredients
- 7 oz 70% dark chocolate
- 7 oz butter
- 1/2 cup brown sugar
- 3 1/2 oz pistachio chocolate
- 1/2 cup all-purpose flour
- 1 3/4 oz pistachio crumble
- 4 eggs
- 1 packet vanillin
- to taste powdered sugar (for decoration)
- to taste pistachio crumble (for decoration)
Tools
- Kitchen Scale
- Small Pot
- Wooden Spoon
- Spatula
- Bowl
- Hand Mixer
- Sieve
- Small Bowl
- Springform Pan
- Parchment Paper
- Oven
- Sugar Shaker
Steps
To prepare the creamy chocolate and pistachio cake…
First, melt the butter and 70% dark chocolate in a small pot over medium heat, stirring occasionally with a wooden spoon or spatula. Once fully melted, turn off the heat.
In a bowl, break the whole eggs, add the brown sugar, and beat with the hand mixer.
Add the melted butter and chocolate to the beaten eggs and mix with the hand mixer until well incorporated.
Continue by adding the sifted flour and vanillin. Mix again with the hand mixer until the ingredients are well combined.
Finally, add the chopped pistachio chocolate and pistachio crumble, then mix one last time using the spatula.
Pour the batter into a non-stick or parchment-lined 9-inch diameter springform pan, leveling it with the spatula.
Bake the cake in a preheated oven at 350°F using the convection mode for 30 minutes.
After baking, remove the cake from the oven and let it cool completely, then sprinkle with powdered sugar and garnish with pistachio crumble.
Advice
If you don’t have pistachio chocolate, you can use pistachio cream. Pour half of the batter into the pan, add a few tablespoons into the batter without mixing, and cover with the other half.
