Description
Pistachio and Chocolate Marble Cake with Rocher Glaze marries rich chocolate swirls with nutty pistachio in a luxurious dessert. Silky Ferrero Rocher glaze crowns this elegant creation, offering you a sublime blend of indulgent flavors and textures.
Ingredients
Scale
Main Ingredients:
- 200 grams (7.05 ounces) dark or milk chocolate
- 25 grams (0.88 ounces) unsalted chopped pistachios
- 35 milliliters (1.18 fluid ounces) neutral oil
Nut Garnish:
- 25 grams (0.88 ounces) chopped almonds
Instructions
- Preheat the oven to 320°F (160°C) and position the rack in the center of the oven.
- For the pistachio batter, use an electric mixer to cream unsalted butter with granulated sugar until the mixture becomes light and airy with a pale appearance.
- Incorporate the egg into the butter mixture, stirring until fully integrated.
- Gently fold in the sifted all-purpose flour, baking powder, almond flour, heavy cream, and pistachio paste, ensuring a smooth and consistent texture.
- Prepare the chocolate batter using the identical technique, replacing pistachio paste with cocoa powder.
- Thoroughly grease a 9-inch (23-centimeter) baking mold with butter and dust with flour to prevent sticking.
- Create a marbled effect by alternating spoonfuls of pistachio and chocolate batters, using a piping bag or spoon to layer and swirl the mixtures.
- Transfer the prepared cake to the preheated oven and bake for 50-55 minutes, checking doneness by inserting a knife in the center – it should emerge clean.
- Remove the cake from the oven and allow it to cool inside the mold for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Prepare the syrup by combining water and sugar in a small saucepan, heating until the sugar dissolves completely.
- Using a pastry brush, generously apply the warm syrup over the cooled cake, ensuring even saturation.
- For the glaze, melt chocolate in a double boiler, then stir in vegetable oil, chopped almonds, and crushed pistachios.
- Pour the glossy glaze evenly over the cake, allowing it to set and create a crisp, elegant finish.
Notes
- Achieve a perfectly marbled cake by carefully layering pistachio and chocolate batters, creating a visually stunning and delicious dessert.
- Use room temperature ingredients to ensure smooth, even mixing and a light, tender cake texture.
- Brush the cake with warm syrup while it’s still hot to help retain moisture and enhance the overall flavor profile.
- Allow the cake to cool completely before glazing to prevent the chocolate topping from becoming runny or sliding off.
- Toast nuts lightly before adding to the glaze to intensify their nutty flavor and provide a delightful crunch.
- Check cake doneness by inserting a knife near the center – it should come out clean with no wet batter clinging to it.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 245 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg