Chocolate, Orange and Pistachio Cake Recipe

Name: Chocolate, Orange and Pistachio Cake
Prep time: 20 min
Cook time: 65 min
Total time: 65 min
Cuisine: Moroccan
Ingredients: 230 grams butter; 150 grams caster sugar; 350 grams dark chocolate; 300 ml double cream; 6 whole egg; 2 tbsp honey; 0.5 whole orange; 150 grams pistachio; salt (to taste)

65 Minutes

Serves: 8

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

Recipe Ingreds

Cake

150 grams butter
150 grams dark chocolate
6 whole egg
150 grams pistachio
salt (to taste)
150 grams caster sugar

Icing

80 grams butter
200 grams dark chocolate
2 tbsp honey

Cream

300 ml double cream
0.5 whole orange

Recipe with pictures Steps

Step 1

break the chocolate into the bowl
melt the chocolate over a pan of simmering water or in the microwave
using a small amount of the butter, grease the cake tin. cut out a circle of grease proof paper the same size as the tin place in the tin. Cut a strip of paper to line the sides of the tin.
set a side

Step 2

set a side a few pistachios for decoration place the remaining pistachios in the food processor
with a 2/3 of the sugar
blend until it forms a fine dust
add the butter and pistachio to a bowl and mix till fully creamed together and light and fluffy
add the salt

Step 3

separate the whites and yolks
set the egg whites a side
add egg yolks one at a time to the creamed butter, blending in between each egg yolk
set the oven to 190C 375F or gas mark 5

Step 4

gently pour the melted chocolate into the cake mixture and mix to combine

Step 5

whisk the egg whites till they form peaks
add remaining 1/3 of the caster sugar slowly till egg white is glossy

Step 6

add a spoonful of the egg white mixture to the cake mixture to loosen it a little
fold in the remaining egg white
place in the cake tin
bake for 20 mins
set the oven to 180C 350F or gas mark 4
bake for a further 20 minutes
the cake is ready when it start to come away from the sides
Leave to cool

Step 7

while the cake is cooling

Step 8

make the icing
melt the chocolate honey and butter together in a microwave or pan
whisk gently and leave to cool

Step 9

zest the orange
squeeze the orange
whip the cream to form stiff peaks
add the orange zest and juice

Step 10

when the cake is totally cool
cover the cake with the cream forming a dome

Step 11

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

Step 12

sliver the remaining pistachios
sprinkle over the cake
set a side for the icing to set

Recipe Utensils

1 cake tin (9 inch/23 cms)
1 chopping board
1 food processor
1 grater
1 grease proof paper
2 hand mixer
1 large bowl
1 large knife
1 lemon squeezer
6 medium bowl
1 medium pan
2 small bowl
1 small pan or bowl

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About our chocolate and pistachio cake recipe

This delicious cake is from the cookbook Moorish by by Greg and Lucy Malouf. The sponge for this cake is flour less, using ground pistachios as a replacement. The base of the sponge is whipped butter, sugar and ground pistachio The eggs yolks are added to the base. The dark chocolate is melted and folded into the cake mixture. The egg whites are whipped and folded into the sponge making a deliciously light sponge. The cream is whipped and flavoured with orange. The cake is completed with a smooth chocolate ganache, flavoured with honey and is perfect as a dinner party dessert

Other chocolate orange desserts

Chocolate Orange Tart with spiced Oranges

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20 Minutes