The People have spoken, and Pistachio Chocolate Cake it is! Enjoy!
Ingredients
Cake
200 g (7 oz) chocolate
200 g (7 oz) butter
200 g (7 oz) sugar
4 eggs
150 g (5,25 oz) plain flour
1 tsp baking powder
1 tsp vanilla sugar
Ganache
200 g (7 oz) chocolate
0,5 dl (1/4 cup) heavy cream
Chopped pistachios (I use salted pistachios)
Cake
- Preheat the oven to 225 ºC/ 435 ºF, and butter and line a round cake tin (22 cm/ 9 in).
- In a medium sized pot, melt the butter and the chocolate on medium heat.
- Turn off the heat and stir in the sugar.
- Add the eggs, on at a time.
- In a separate bowl, mix together plain flour, baking powder and vanilla sugar.
- Slowly add the dry ingredients to the mix and stir until you have a smooth batter.
- Chop about a handful of pistachios and place it around the sides and the bottom of the cake tin (see picture).
- Transfer the batter to the cake tin, and sprinkle another handful of chopped pistachios over the batter (see picture).
- Let the cake cool down in the cake tin. When the cake reach room temperature, let it cool completely down in the fridge.
Ganache
- Pour the heavy cream into a pot on medium heat, and heat it up to about room temperature.
- Melt the chocolate in the heavy cream, and stir until all the chocolate has melted and you have a smooth mix.
- Take the pot off the stove, and let the mix cool down until it has thickened a bit, but still has a fluid texture.
- Pour the chocolate ganache over the cake, still in the cake tin. (I cover the sides of the cake tin with parchment paper before pouring the ganache over the cake. This makes it a little bit easier to take the finished cake out of the cake tin.)
- Cover the cake with chopped pistachios (see pictures).
- If you’re not serving the cake immediately, store it in the fridge. About 45-60 minutes before serving the cake, take it out of the fridge and keep it in room temperature until serving.
Enjoy!
Cake to the people 