Every Monday goes by quick with a piece of cake, don’t you agree? Each February 26 is National Pistachio Day. When pistachio are merged with a brownie base, that’s what I call a bombastic combination.
I am a huge pistachio fan and when I was thinking what kind of recipe to make, internet inspiration wasn’t so helpful. And then it hit me: chocolate combined with pistachio can’t be a mistake, no way.
By the way, this cake is for a smaller pan, 15 cm (6 inch). If you don’t have a pan that size, you can make it from a bigger pan and aluminum foil, as you can see from my photo. Aluminum foil is a kitchen ally in many situations, including this one.
Preparation time: 75 minutes
175 g butter
175 g dark chocolate
200 g caster sugar
65 g flour
1/4 cup of chopped nuts/almonds/hazelnuts
Pistachio white chocolate ganache
150 g chopped pistachio*
200 g white chocolate
100 ml whipped cream
Preheat the oven to 160°C. Line the pan with parchment paper.
Place the butter, chocolate and sugar in a medium saucepan over low heat until melted. Remove from the heat and leave aside to cool. Mix the cooled batter with egg yolks and then add flour and nuts.
In a separate bowl, whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture. Transfer the batter in the pan and bake for around 60 minutes, checking with a knife if it is baked. Remove the cake from the oven and leave to cool. Then take it out of the pan.
In the meantime, prepare the ganache. Heat the cream, not bringing it to boiling point and then pour over white chocolate and add the chopped pistachio. Put the ganache over the cake and serve.
Happy National Pistachio Day!
*On our market, you can mainly find standard salty pistachio. Such pistachio need to be put in a boiling water for 1 minute and then remove its salty skin (it is the same procedure as we do to unpeeled almonds) and then chop/grind the pistachio.