Chocolate & Pistachio Cake

Name: Chocolate & Pistachio Cake
Yield: Makes 2 x 500g (1lb 2oz) cakes
Ingredients: 250 g (9 oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 250 g (9 oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 2 tbsp Kirsch; 100 ml (3½fl oz/generous ⅓ cup) orange juice; 100 g (3½ oz) soft dried apricots, chopped into 5mm (¼ inch) pieces; 30 g (1 oz) cocoa nibs, roughly chopped; 10 ml (2 tsp) Kirsch; 140 g (5 oz) whole eggs (about 3 eggs); 100 g (3½ oz/⅔ cup) Icing (powdered/pure) sugar; 100 g (3½ oz) Pistachio Paste; 25 g (scant 1 oz) cornflour (cornstarch); 25 g (scant 1 oz) cornflour (cornstarch); 25 g (scant 1 oz) plain (all-purpose) flour; 60 g (2 oz/5 tbsp) unsalted butter; 75 g (2½ oz/½ cup) plain (all-purpose) flour, sifted; 200 g (7 oz) whole eggs (about 4 eggs), beaten; 175 g (6 oz/¾ cup) caster (superfine) sugar; 250 g (9 oz/2½ sticks) unsalted butter, softened, plus a little extra, for greasing the tins (pans)

Preparation info

Makes
2 x 500 g
cakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

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) cocoa nibs, roughly chopped

Vegetarian
Cake

Method

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.
Preheat the oven to 180°C (350°F/Gas 4)