Pistachio Marble Cake with Dark Chocolate
Category: Desserts
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 70 minutes
Indulge in a decadent slice of Pistachio Marble Cake with Dark Chocolate, where the richness of pistachio cream and paste meets the luxurious smoothness of melted dark chocolate. This dessert, with its irresistible combination of flavors, is perfect for any occasion, whether it’s a cozy family gathering or a special celebration. Let’s dive into the delightful steps to create this mouthwatering treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Pistachio cream | 70g |
| Pistachio paste | 30g |
| Dark chocolate | 100g |
| All-purpose flour | 200g |
| Sugar | 150g |
| Eggs | 3 |
| Sweetened condensed milk | 120g |
| Butter | 200g |
| Vanilla pod | 1 |
| Baking powder | 10g |
| Heavy cream | 30ml |
Instructions
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Prepare the Vanilla: Begin by taking the vanilla pod. Use a small knife to make a lengthwise slit along the pod, then gently scrape out the seeds with the back of the knife.
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Mix Butter and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, place the sugar and softened butter. Add the vanilla seeds and mix on medium speed until you get a smooth and creamy mixture.
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Incorporate the Eggs: Add the eggs one at a time, allowing each to fully incorporate into the mixture before adding the next.
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Add the Dry Ingredients: Sift the flour and baking powder together. Gradually add them to the butter mixture, a tablespoon at a time, mixing until everything is well combined. You should end up with a thick, smooth batter.
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Split the Batter: Once your batter is ready, divide it equally into two bowls.
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Prepare the Chocolate Mixture: Roughly chop the dark chocolate and melt it using a double boiler or in a small saucepan over low heat. Ensure the water doesn’t touch the bottom of the bowl or pan. Once melted, allow the chocolate to cool slightly before adding it to one half of the batter.
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Prepare the Pistachio Mixture: In a small bowl, combine the pistachio cream and paste, stirring well to blend. In a microwave-safe bowl, heat the heavy cream for about 1 minute until warm. Stir the warm cream into the pistachio mixture until smooth.
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Combine the Pistachio Mixture: Add the pistachio mixture to the second half of the batter, stirring to combine.
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Prepare the Baking Pan: Grease a 30x10x8 cm (1.5 L) loaf pan with butter and line it with parchment paper. Press the paper gently against the sides to ensure it sticks.
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Fill the Pan: Transfer the pistachio and chocolate batters into two separate piping bags without nozzles. Holding them together, pipe the batters alternately into the prepared loaf pan, creating a zigzag pattern. Continue this until the pan is filled, then alternate the colors to create a beautiful marbled effect.
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Bake the Cake: Place the pan in a preheated static oven at 170°C (or 150°C for fan ovens) and bake for 70 minutes, or until the surface is golden brown. The cake is done when a toothpick inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the cake from the oven and let it cool slightly before turning it out onto a wire rack. Allow it to cool to room temperature before slicing and serving.
Tips for Success:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to ensure the batter mixes smoothly and evenly.
- Swirl the Batter: For an even more dramatic swirl effect, gently use a skewer or knife to swirl the two batters together before baking.
- Storage: This cake keeps well for up to 3 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate it for up to 1 week or freeze it for up to 3 months.
Enjoy this delicious Pistachio Marble Cake with Dark Chocolate, a perfect blend of creamy pistachio and indulgent chocolate! Each bite will transport you to a world of rich flavors and textures.
