65 Minutes
Chocolate and Pistachio Cake

Chocolate and Pistachio Cake

A soft rich chocolate pistachio cake topped with fresh orange cream and coated in a chocolate and honey icing

How it's doneDirections

Step 1

Set the oven to 190C 375F or gas mark 5, line the cake tin.

Step 2

Melt the chocolate then set aside.

Step 3

Place pistachios in the food processor with a 2/3 of the sugar. Blend until it forms a fine dust.

Step 4

Cream together the butter and pistachio sugar.

Step 5

Add egg yolks one at a time, blending in between each egg yolk.

Gently pour in the melted chocolate.

Step 6

Whisk the egg whites till they form peaks.

Add remaining 1/3 of sugar slowly till egg white is glossy.

Step 7

Add a spoonful of the egg white to the chocolate pistachio to loosen it.

Fold in the remaining egg white.

Step 8

40 Minutes

Cake for 20 mins, then turn oven down to 180

Bake for 20 mins, The cake is ready when it starts to come away from the sides.

Leave to cool.

Step 9

While the cake is cooling , make the icing.

Step 10

Melt the chocolate honey and butter together in a microwave or pan, whisk gently and leave to cool.

Step 11

Zest and squeeze the orange.

Step 12

Whip the cream to form stiff peaks , add the orange zest and juice.

Step 13

When the cake is totally cool cover the cake with the cream forming a dome.

Step 14

Pour the icing very slowly over the dome to achieve equal coverage across the cake.

Sliver the pistachios and sprinkle them over the cake.

This is from the cookbook Moorish by Greg and Lucy Malouf – http://www.lucymalouf.com/Lucy_Malouf/Lucy_Malouf_Books.html

What you needIngredients

Servings 8
Utensils
  • 1 Medium Pan
  • 1 Cake Tin (9 inch/23cm)
  • 1 Food Processor
  • 1 Hand Mixer
  • 2 Medium Bowls
  • 1 Fish Slice
Cake
  • 150 grams Dark Chocolate
  • 150 grams Pistachios
  • 150 grams Butter
  • 6 Eggs
  • 150 grams Caster Sugar
  • 1 pinch Salt
Icing
  • 200 grams Dark Chocolate
  • 80 grams Butter
  • 2 tbsp Honey
Cream
  • 300 ml Double Cream
  • 1/2 Orange
To Serve
  • 2 tbsp Pistachio

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