By Savy Sivapathasundaralingam
Chocolate pistachio cake (GF)
8 steps
Prep:20minCook:4h
Prep time is significantly longer if you have to unshell pistachios and even more so if you also peel them and if you have to make the pistachio spread.
Notes:
-if you make it in a 6-inch cake form, you end up with a very tall layered chocolate pistachio cake that’s great for 6 people. Each slice is very rich, so you really only want a smaller slice.
if you make it in a 9-inch cake form or pan tart, it’s more spread out and less tall - and therefore, it’s more like a chocolate and pistachio tart.
You could double the quantities to get a tall 9-inch cake.
You can use either a tart or a cake pan to make this.
-If making this vegan, make your own pistachio spread or buy a vegan pistachio butter.
-Use high quality, unsweetened Dutch cocoa powder for the best taste and color
-The fattier part of regular full-fat coconut milk will be used. Place it in the fridge for a couple of hours to separate the layers more easily.
-Use good quality chocolate. You can use regular dark chocolate, or use vegan or non-dairy chocolate.
Storage:
This chocolate pistachio cake will keep in the fridge for 4 days. It can also be wrapped in plastic wrap and frozen for up to 6 months. It can be done in separate parts or as a whole.
After freezing it only takes a few hours in the fridge before it returns to regular temperature
Adaptations:
Chocolate hazelnut cake - Sub the pistachios from the crust for hazelnuts. Top the cake with hazelnuts. Use nutella, a hazelnut spread or hazelnut butter in place of the pistachio layer.
Strawberry pistachio tart - You can add a thin layer of strawberry jam or strawberry coulis above the pistachio layer. Decorate the top of the cake with fresh strawberries.
Chocolate pistachio tartlets - make this cake into individual chocolate pistachio tartlets for a unique mini tart treat.
Updated at: Fri, 18 Oct 2024 16:40:23 GMT
Nutrition balance score
Good
Glycemic Index
25
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories719.3 kcal (36%)
Total Fat53 g (76%)
Carbs46.3 g (18%)
Sugars23.4 g (26%)
Protein18.2 g (36%)
Sodium62 mg (3%)
Fiber12.5 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Chocolate tart crust
Pistachio layer
Chocolate ganache
For toppings
Instructions
Step 1
Line the base of cake or tart pan with a removable bottom with parchment paper.
Step 2
In a large bowl, mix together almond flour, ground pistachios, cocoa powder, sweetener, and salt, until you get a soft dough.
Step 3
Press the dough into the bottom of a cake tin covered with parchment paper, using a measuring cup to flatten it.
Pistachio ganache layer:
Step 4
Pour pistachio cream into the bottom of the chocolate tart crust. Transfer to fridge to cool for at least 2 hours.
To make vegan chocolate ganache:
Step 5
Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
Step 6
Transfer chocolate to heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until chocolate has fully melted.
Step 7
Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.
Assemble chocolate pistachio cake:
Step 8
Pour ganache into chocolate tart crust, right above the pistachio cream layer. Top with crushed and ground pistachios.Transfer to fridge to cool completely, at least 4 hours.
