Description
Indulge in our delectable Chocolate Pistachio Pastries recipe! Learn how to create these irresistible treats that will satisfy your sweet cravings. Perfect for any occasion.
Ingredients
Scale
- 1 cup (200 g) sugar
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 cup (50 g) cocoa powder (Dutch-processed)
- 2 teaspoon (10 ml) baking powder
- 1/3 teaspoon (2 ml) cinnamon
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (112 g) olive oil (or a neutral tasting vegetable oil)
- 3/4 cups (180 g) whole milk
- 1 teaspoon (5 ml) vanilla extract
- 1 egg (large – 70 grams weighted with the shell)
- 6 oz (300 g) kataifi pastry
- 7 oz (105 g) butter
- 35 oz (180 g) white chocolate bar (chopped)
- 2 teaspoon (10 ml) s neutral tasting vegetable oil (avocado, corn oil) (optional – it will make the pistachio cream more creamy)
- 35 oz (180 g) natural pistachio butter (see note #5 for how to use pistachio cream)
- Pinch of salt (taste and adjust)
- 1 1/2 cups (360 g) heavy whipping cream (35% fat, very cold)
- 1 Tablespoon (20 g) honey
- 6 oz (300 g) dark chocolate (55% cocoa or more, melted, see note#2)
Instructions
- Set your oven to a temperature of 350°F (175°C) to preheat.
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, cinnamon, and salt, then use a whisk to blend them together thoroughly.
- Incorporate the oil, milk, vanilla extract, and egg into the dry mixture, and whisk until you achieve a smooth batter for the cake.
- Transfer the batter into an 8-inch round cake tin that has been greased, floured, and lined with parchment, and bake for 37 to 40 minutes, or until a toothpick inserted into the center comes out clean or with minimal crumbs.
- Chop the kataifi pastry and gently separate the strands with your fingers to ensure they are not clumped together.
- Place a large saucepan over medium heat, add the butter and kataifi pastry, and stir frequently, using two forks to separate and fluff the strands. Toast the kataifi until it reaches a deep golden brown, which is crucial for achieving a crunchy texture, then transfer to a bowl to cool completely.
- Melt the white chocolate (and the vegetable oil if desired) in a bowl, stir in the pistachio butter and a pinch of salt, and mix until smooth. Let it sit until it thickens slightly, resembling the texture of Nutella, but do not refrigerate as it may become too thick.
- Combine the cooled, toasted kataifi pastry with the pistachio mixture, ensuring they are well mixed.
- Using a hand mixer, whip the very cold heavy cream until soft peaks form, then add the honey and continue whipping until fully combined. Add the melted dark chocolate and quickly fold it in with a spatula until fully incorporated. Store in the fridge until use.
- Remove the chocolate ganache from the fridge to let it soften a bit. Level the top of the chocolate cake and cut it horizontally to create two layers.
- Place one layer of the cake onto a serving platter, fill a piping bag with the dark chocolate ganache (soften with a spatula if needed), and pipe a tall border around the edge. Fill the center with the pistachio and kataifi filling.
- Place the second layer of cake on top and cover the entire cake with the remaining chocolate ganache.
- Dip an offset spatula in hot water and use it to smooth the cake’s surface. For a decorative finish, sprinkle chopped pistachios over the top.
Notes
- Be cautious not to overmix the batter once wet and dry ingredients are combined to maintain a moist cake.
- Ensure the toasted kataifi pastry is completely cooled before mixing with pistachio butter for a crunchy texture.
- When folding melted dark chocolate into whipped cream, work quickly yet gently to keep a light and airy consistency.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: chocolate cake, pistachio cream, whipped cream, kataifi pastry, dark chocolate ganache, white chocolate bars
