Description
Pistachio and chocolate marble cake marries rich nutty flavors with luxurious chocolate swirls in a mesmerizing dessert. French pastry techniques create a sophisticated treat you’ll savor with pure culinary delight.
Ingredients
Scale
Pistachio and Chocolate Marble Cake Ingredients:
Main Ingredients:
- 140 grams (5 ounces) softened butter
- 220 grams (7.8 ounces) granulated sugar
- 2 eggs
- 210 grams (7.4 ounces) heavy cream
- 220 grams (7.8 ounces) flour
- 40 grams (1.4 ounces) almond flour
- 2–3 teaspoons pistachio paste
- 100 grams (3.5 ounces) dark or milk chocolate
- 100 milliliters (3.4 fluid ounces) water
Flavoring and Binding Ingredients:
- 20 grams (0.7 ounces) unsweetened cocoa powder
- 6 grams (0.2 ounces) baking powder
- 40 grams (1.4 ounces) sugar
- 35 grams (1.2 ounces) neutral oil
Garnish and Topping Ingredients:
- 25 grams (0.9 ounces) chopped almonds
- 25 grams (0.9 ounces) unsalted chopped pistachios
Instructions
- Prepare your kitchen workspace and gather all necessary equipment, ensuring a clean and organized environment for baking.
- Craft the pistachio batter by whipping butter and sugar until they transform into a light, airy mixture with a pale color and creamy texture.
- Gently incorporate the egg into the pistachio batter, maintaining the delicate airiness of the mixture.
- Sift together flour, baking powder, and almond flour, then carefully fold these dry ingredients into the pistachio batter.
- Blend in cream and pistachio paste, creating a smooth, uniform pistachio-flavored base.
- Repeat the identical mixing process for the chocolate batter, replacing pistachio paste with rich cocoa powder.
- Thoroughly grease and dust a baking mold with flour to prevent sticking and ensure easy cake release.
- Using a piping bag or spoons, create an artistic layering of pistachio and chocolate batters, alternating between the two to achieve a beautiful marbled effect.
- Preheat the oven to 160°C, positioning the rack in the center for even heat distribution.
- Bake the cake for approximately 50 minutes, checking doneness by inserting a knife – it should emerge clean and free of raw batter.
- Allow the cake to rest in the mold for 5 minutes, then carefully transfer to a wire rack for complete cooling.
- Prepare a light sugar syrup by dissolving sugar in boiling water until completely integrated.
- While the cake is still warm, generously brush the surface with the sugar syrup, allowing it to absorb and enhance moisture.
- Create a glossy chocolate glaze by melting chocolate and smoothly incorporating oil.
- Stir chopped almonds and pistachios into the chocolate glaze for added texture and nutty complexity.
- Pour the chocolate glaze over the cooled cake, allowing it to set and form a crisp, elegant finish.
Notes
- Ensure all ingredients are at room temperature for smoother batter mixing and better cake texture.
- Use high-quality pistachio paste and cocoa powder to elevate the cake’s flavor profile.
- Layer batters carefully to create stunning marble effect, alternating spoonfuls for best visual appeal.
- Brush warm syrup generously to keep cake moist and add extra sweetness and depth.
- Test cake doneness by inserting a knife near center – it should come out clean without wet batter.
- Let chocolate glaze cool slightly before pouring to achieve a smooth, glossy coating that sets perfectly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 490
- Sugar: 36g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg