How To make Chocolate Pistachio Cake

Chocolate Pistachio Cake

Today's recipe Chocolate Pistachio Cake if you have any suggestions or request. Please write below in the comments and don't forget to like and subscribe my channel. Please share my channel and instagram with your friends and surroundings, thanks. Soon i will be doing more variable recipes for you so stay tuned, Thanks :)
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How to Make WHITE CHOCOLATE PISTACHIO CAKE

Chocolate Cake with Pistachio and Peanuts Recipe

A chocolate cake with milky filling and nutty topping recipe.
Recipe for chocolate lovers , because it is a perfect combination of cocoa sponge and chocolate topping.

INGREDIENTS

For 2 sponge slices:
2 egg
120g butter
120g icing sugar
120g flour
80g cocoa

For milky filling:
150g mascarpone cheese
70g cream 30%
20g sugar

Hot chocolate for topping
Pistachio for topping
Peanuts for topping

NOTE: baking tin diameter 18cm
Servings: 6-8

Pistachio Cheesecake Recipe

If you are a true pistachio lover, you must try this pistachio cheesecake recipe. This cheesecake is one of the best cheesecakes I've ever made, it's rich, beautiful and super delicious.

►Full written recipe:


► Equipment I used in this video:


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Ingredients:
For the pistachio paste:
400 gram peeled roasted Pistachios
For the crust:
1/3 cup (45g) Pistachios
160g Graham crackers/biscuits
6 tablespoons (90g) Malted butter
For the filling:
4 cups (900g) Cream cheese
1 cup (200g) Sugar
3/4 cup (180g) Pistachio paste
4 Eggs
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream
1/2 cup (115g) Sour cream
1½ tablespoons Cornstarch
For the topping:
3 tablespoons (45g) Pistachio paste
120g White chocolate
1/4 cup (60ml) Heavy cream
For decoration:
Finely ground pistachios

Directions:
1. Make pistachio paste: (this step is optional- you can use store bought pistachio paste). Peel the pistachios from the shell. Then place them in a clean kitchen towel and shake to remove as much skin as possible. Place the pistachios (350-400g) in a powerful blender and blend until smooth and creamy. This process may take 10-15 minutes (depending on your blender) so be patient. Transfer the paste into a bowl, if in this stage the paste is warm place in the fridge.
2. Make the crust: Preheat oven to 325°F (160°C).
3. In a food processor crush cookies and pistachios into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
4. Preheat oven to 325°F (160°C).
5. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add pistachio paste and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
6. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-60 minutes or until the edge is set but the center jiggles slightly (baking time may vary). Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
7. Make the topping (pistachio ganache): in a bowl, place white chocolate. Bring heavy cream to a simmer and pour over the chocolate, allow to sit 1 minute, then stir until melted. Add pistachio paste and stir until smooth.
8. Pour the ganache over the cheesecake and spread evenly. Place in the fridge until ready to serve (at least one hour).
9. Before serving decorate the cake: finely ground about 50 grams of pistachios. Then, using a sieve, sprinkle the pistachio (should look like pistachio powder). And decorate the edges of the cake with chopped pistachios.
10. Serve!

Pistachio Raspberry Cake

This Pistachio Raspberry Cake is made of layers of moist Pistachio cake, with Raspberry Jam and Pistachio Ganache as fillings, topped with Pistachio Buttercream.
Recipe:
Pistachio Cake
2 1/4 cup all-purpose flour (287 grams)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter room temperature (113 grams)
1/4 cup vegetable oil (60 ml)
1 1/2 cup granulated sugar (300 grams)
2 large eggs room temperature
2 tsp vanilla extract
1/4 tsp almond extract optional
1 1/4 cup buttermilk (295 ml)
3/4 cup ground pistachios (90 grams)
1 drop green food coloring optional

Raspberry Jam
2 cups raspberries (280 grams)
1/4 cup sugar (50 grams) or any sweetener, you can use maple syrup or honey as well
2 tbsp lemon juice
1 1/2 tbsp cornstarch
3 tbsp water

Pistachio Ganache
1 3/4 cup white chocolate (297 grams)
2/3 cup heavy cream (157 ml)
2/3 cup pistachio paste homemade or store-bought (161 grams)

Pistachio Buttercream
1 1/2 cup unsalted butter softened (339 grams)
3 1/2 cups powdered sugar (437 grams)
3/4 cup pistachio ganache recipe above
1/4 tsp almond extract optional
2 tsp vanilla extract

White Chocolate Pistachio Cake | Recipe | Joylene Pinto

White chocolate and pistachios are a perfect match. Add them together in a cake and you have a winner! Not only is it super festive and PERFECT for any and all holiday celebrations you may have coming up, but it’s totally yummy too. The cake is light and fluffy and chock-full of pistachios and white chocolate. Try out this recipe by Joylene Pinto of the dense and indulgent cake!

Video edited by Ian Alvarez.

Hoping all you budding chefs try it out and tag us on our Instagram handle.

Ingredients :
Sugar- 175 gms
Butter- 300 gms
White Chocolate melted- 300 gms
Eggs- 3 nos
Flour- 200 gms
Vanilla essence- 5 gms
Pistachio- 100 gms

For the frosting :
Butter- 100 gms
Cream cheese- 80 gms
Icing Sugar- 60 gms


Method :
Add softened butter and sugar to a mixing bowl.

Step 1- Add the butter and sugar to a bowl

Step 2- mix the butter and sugar till light and fluffy

Step 3- add the eggs one at a time making sure to mix properly before each addition

Step 4- add the vanilla essence

Step 5 add the melted white chocolate

Step 6- add the flour and mix well till incorporated

Step 7- add the chopped pistachio and give it a final mix.

Step 8- add the cake mixture to a greased cake tin.

Step 9- place the cake in a preheated oven (170 degrees) and bake for 40-45 minutes or until a skewer placed in comes out clean.

Once baked remove and allow the cake to cool for 1-2 hours

For the frosting:

Step 1- combine the soft butter, cream cheese and sugar in a mixing bowl.

Step 2- mix till it is all incorporated.

Step 3- add it to the cake and spread evenly. 

Step 4- lastly add the crushed pistachio on top.