CHOCOLATE-PISTACHIO TORTE
With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
- In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
- Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
- Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.
Nutrition Facts : Calories 525 g, Fat 30 g, Fiber 3 g, Protein 8 g
CHOCOLATE PISTACHIO CAKE
Make and share this Chocolate Pistachio Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Blend first 6 ingredients; then beat 2 minutes.
- Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
- Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
- Mix well. Set aside.
- Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
- Bake at 350 degrees for 60-65 minutes.
- Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
- You can use butterscotch instant pudding for a chocolate butterscotch cake.
CHOCOLATE-PISTACHIO FUDGE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
- For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
- Serve with whipped cream if desired.
PISTACHIO CAKE
This is a tasty cake, different from the usual yellow or chocolate. It has a nice pale green color which can be made brighter with food coloring if you need it for St. Patrick's Day :) Serve it plain or with Cool Whip frosting. YUM!
Provided by Karen..
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Stir cake mix with pudding.
- Add water and oil to mix (If you would like a greener color, maybe for St. Patrick's day, add a few drops of food coloring to the water) and beat until combined.
- Add extract and beat until blended.
- Add eggs, one at a time, and beat at low speed for 5 minutes.
- Grease and flour a large tube or bundt pan and pour batter into prepared pan.
- Bake for 45 minutes or until center tests done.
- Cool and then remove from pan.
- Eat as is or frost with Cool Whip.
Nutrition Facts : Calories 328.5, Fat 19.9, SaturatedFat 3, Cholesterol 70.5, Sodium 308.2, Carbohydrate 33.6, Fiber 0.4, Sugar 23.5, Protein 4
PISTACHIO & MILK CHOCOLATE SQUARES
Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!
Provided by Sarah Cook
Categories Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
- Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
PISTACHIO CAKE WITH WHITE CHOCOLATE BUTTERCREAM
This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :)
Provided by Manami
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- PREPARE PISTACHIO CAKE:.
- Preheat oven to 350º F & grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
- Stir together flour, baking powder, and baking soda; set aside.
- Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
- Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
- Thoroughly wash and dry beaters.
- In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
- Gently fold beaten egg whites into batte;.fold in the pistachio nuts and the orange peel.
- Pour batter into prepared pans.
- Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
- Cool in pans on wire racks for 10 minutes.
- Remove cakes from pans and cool thoroughly on wire racks.
- PREPARE BUTTERCREAM:.
- Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
- Beat mixture with a wire whisk until combined; set aside.
- Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling;.remove from heat.
- Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
- Cook over medium heat until bubbly, whisking constantly; cook 2 minutes more & remove from heat.
- Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
- Let stand for 1 minute; stir until smooth & transfer mixture to a bowl.
- Cover surface with plastic wrap to prevent skin from forming; cool to room temperature.
- Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
- Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
- Spread between layers and over cake.
- If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
- Serve immediately or cover and store cake in the refrigerator for up to 3 days.
- Let stand at room temperature for 30 minutes before serving.
- Just before serving, if desired, top with Caramelized Pistachio Shards.
- PREPARE CARAMELIZED PISTACHIO SHARDS::.
- Preheat oven to 350ºF & line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
- Sprinkle 1 tablespoon chopped pistachios onto prepared foil.
- Bake in preheated oven 6 to 8 minutes or until lightly toasted.
- Meanwhile, place 1/3 cup sugar in a heavy 10-inch skille & heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
- Do not stir.
- When sugar begins to melt, reduce heat to low.
- Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon.
- Remove pan from heat.
- Stir in 1/2 teaspoon hot water.
- Immediately pour over nuts on hot baking sheet; let cool for 1 minute.
- Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull.
- Let cool thoroughly on foil.
- Break into pieces; store tightly covered.
- Enjoy!
Nutrition Facts : Calories 719.5, Fat 42.1, SaturatedFat 22.2, Cholesterol 172.7, Sodium 445, Carbohydrate 77.7, Fiber 2.2, Sugar 58.2, Protein 11
CHOCOLATE, PISTACHIO, ALMOND CAKE (RICH AND EASY)
Make and share this Chocolate, Pistachio, Almond Cake (Rich and Easy) recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree.
- Grease and flour a bundt pan.
- Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
- Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
- Cool at room temperature for 15 minutes.
- Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
- Let sit for 1 hour.
- Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
- Adding more or less sugar.
- Pour on cooled cake and garnish by pressing in almond slices and serve.
Nutrition Facts : Calories 526.3, Fat 29.8, SaturatedFat 4.7, Cholesterol 74.4, Sodium 450.9, Carbohydrate 62.9, Fiber 2, Sugar 43.5, Protein 7
CHOCOLATE PISTACHIO BUNDT CAKE
This recipe is from the book, "Cake Mix Doctor" - and it's wonderful!! This has a white cake base and is light, airy and moist. I make it often :) There are similar recipes on this site. I am posting for safe keeping :)
Provided by Chez Michelle
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Place rack in the center of the oven and preheat oven to 350 degreesF.
- Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and choc chips evenly in the bottom of the pan. Set the pan aside.
- Place the cake mix, pudding mix, sugar, water, oil and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min more (I set timer). The batter should look thick and smooth.
- Remove 1 cup of the batter to a small bowl. Pour the choc syrup into the small bowl and stir until the mixture is well combined. Set aside. Pour the remaining batter into the prepared pan. Pour the choc batter over the top, trying to keep the choc batter away from the edges of the pan.
- Swirl the choc batter into the white batter using a dinner knife. Place the pan in the oven.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minute Remove the pan from the oven and place it on a wire rack to cool for 20 minute
- Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.
PISTACHIO CAKE
Yummy pistachio cake that is moist. Alot of times I will use a glaze made from confectioner's sugar and water to drizzle over the top. The cake itself is a pretty green color and is nice at St. Patrick's Day or Christmas. Family favorite.
Provided by Kim127
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour bundt pan.
- With an electric mixer, mix all ingredients except chips until well blended.
- Stir in mini chocolate chips.
- Pour cake mix into bundt pan.
- Bake at 350 degrees for 1 hour.
- Test for doneness.
- Enjoy!
Nutrition Facts : Calories 373.5, Fat 20.6, SaturatedFat 5.3, Cholesterol 89.5, Sodium 325.9, Carbohydrate 43.8, Fiber 1.2, Sugar 31.9, Protein 5.5
PISTACHIO CHOCOLATE CHIP CAKE
Make and share this Pistachio Chocolate Chip Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h10m
Yield 1 ten inch tube cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch tube pan.
- Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
- Fold chocolate chips into batter.
- Sprinkle top of batter with chocolate jimmies.
- Pour batter into prepared pan.
- Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
- Cool 15 minutes; inverted on wire rack.
- Remove pan; cool completely.
Nutrition Facts : Calories 4848.3, Fat 289.8, SaturatedFat 90.1, Cholesterol 957.7, Sodium 3863.8, Carbohydrate 530.1, Fiber 16, Sugar 323.5, Protein 62.8
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CHOCOLATE PISTACHIO CAKE RECIPE (VIDEO) - TATYANAS …
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Reviews 17Calories 619 per servingCategory Dessert
- Preheat oven to 350F. Line two, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
- Place butter, eggs, vanilla, and sugar into a mixer bowl. Mix on high speed until smooth and uniform. In separate bowl, combine flour, baking powder, salt and cocoa powder. Use sifter or fine mesh strainer and sift in the flour mixture into the batter gradually, alternating with the milk; use spatula and mix by hand as to not over mix!
- Divide cake batter evenly between the two pans and bake in preheated oven for approximately 30 minutes, until tops are completely set and toothpick inserted into the center comes out clean. Remove cakes from pans once baked and let cool completely on wire rack. Once cooled, slice layers in half, to have four layers total.
- Prepare the buttercream. Place pistachios into a food processor and pulse until nuts resemble fine crumbs. Add Irish cream and a few drops of green food coloring. Continue mixing in food processor for a few minutes until mixture resembles thick paste.
CHOCOLATE PISTACHIO CAKE RECIPE | BAKED BY AN INTROVERT
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4.6/5 (105)Total Time 1 hr 15 minsCategory CakesCalories 758 per serving
- Heat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
- Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the melted chocolate and mix until well incorporated. With the mixer set to low speed. gradually add half the flour mixture, followed by the buttermilk and coffee, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
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