Advertisement
Chocolate & Pistachio Cake
- Makes
2 x 500 g
cakes - Difficulty
Easy
Published 2011
Chocolate and pistachios go together so well and the cocoa nibs give a fantastically crunchy crust leaving the inside moist and succulent.
Ingredients
30 g 1 oz
Method
1 For the apricot confit, put the apricots and orange juice into a saucepan and bring to the boil. Remove from the heat and leave to cool completely. Add the Kirsch, cover and leave to soak overnight in the fridge.
2
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I was very disappointed by this recipe.
It had a high price tag (€12 for pistachios and €16 for cocoa nibs!) and MANY steps (confit/pistachio creme, 2 cakes/layering) but was hopeful that the chocolate nut combination would shine buoyed even further by alcohol infused dried fruit...
Instead, the chocolate was ok, but almost dry, and the pistachio never really set and had NO pistachio taste at all. The confit also disappeared completely. The consistencies of both batters was so different, that I already wondered how this would work.
It didn't.