Chocolate and pistachio cake
Chocolate Cherry and Pistachio Cake - A Holiday Delight
When it comes to celebrations, a decadent chocolate cake can turn any moment into a special one. This chocolate cherry and pistachio cake recipe is perfect for celebrating birthdays, anniversaries, or simply to pamper your loved ones. With a fluffy base, a fine cream, and a glossy glaze, this cake is sure to impress!
Preparation time: 30 minutes
Baking time: 30-45 minutes
Total time: 2 hours (plus cooling time)
Servings: 12
Ingredients
For the base (22 cm diameter):
- 5 eggs
- 5 tablespoons water
- 10 tablespoons sugar
- 8 tablespoons flour
- 2 tablespoons cocoa
For the chocolate cream:
- 300 ml liquid cream
- 300 g milk chocolate
- 3 tablespoons cherry jam (preferably homemade)
- 20 ml brandy
For the syrup:
- 500 ml water
- 250 g sugar
- 20 ml brandy
For the glaze:
- 75 ml water
- 150 g sugar
- 150 ml liquid cream
- 75 g glucose (energizing honey from AROVIT)
- 60 g dark cocoa
- 15 g gelatin granules (prepared according to the instructions on the package)
For decoration:
- Chocolate candies
- Coarsely ground raw pistachios
- Sugar roses and leaves (for an elegant look)
Preparing the base
1. Preparing the pan: Start by lining the baking pan with parchment paper. Make sure the paper extends slightly over the edges of the pan so you can easily remove the cake after baking.
2. Preheating the oven: Preheat the oven to 200 degrees Celsius. It is essential to have the oven well heated before placing the base in to ensure even baking.
3. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to mix until you achieve a glossy meringue.
4. Adding the yolks: Incorporate all the yolks along with the 5 tablespoons of water, and gently mix with a spatula or a low-speed mixer.
5. Incorporating the flour and cocoa: Sift the flour and cocoa together, gradually adding them to the mixture. Use a spatula to fold from top to bottom, being careful not to lose the air in the batter.
6. Baking: Pour the mixture into the prepared pan and let it bake for 30-45 minutes. Do not open the oven door in the first 15 minutes to allow the batter to rise properly. Check for doneness by inserting a toothpick in the center; it should come out clean.
7. Cooling and cutting: After baking, let the base cool completely before cutting it into three equal discs.
Preparing the cream
1. Heating the cream: In a heavy-bottomed saucepan, place the liquid cream over low heat. Add the chocolate broken into pieces and gently stir until almost melted.
2. Finishing the cream: Turn off the heat and continue to stir until the chocolate is completely melted. Let the mixture cool, then cover it and place it in the refrigerator for at least 2 hours.
3. Beating the cream: Once the cream has cooled and thickened, take it out of the refrigerator and mix it for about 5 minutes until it becomes fluffy and lightens in color. Add the cherry jam and brandy, stirring with a spoon to achieve a uniform mixture.
Preparing the syrup
1. Boiling the syrup: In a saucepan, boil the water with the sugar until the sugar completely dissolves. Let it cool, then add the brandy.
Preparing the glaze
1. Hydrating the gelatin: Start by hydrating the gelatin in cold water according to the instructions on the package.
2. Preparing the glaze: In a heavy-bottomed saucepan, combine the water, liquid cream, sugar, and glucose, stirring over low heat until the sugar dissolves. Sift in the cocoa and boil the mixture for 3 minutes, stirring continuously.
3. Adding the gelatin: Turn off the heat and strain the glaze to remove any lumps. Let it cool until it reaches 30-40 degrees, then add the melted gelatin and mix well.
Assembling the cake
1. Assembling the cake: Place the first disc of the base on a serving platter and soak it with the prepared syrup. Spread half of the chocolate cream over the base. Place the second disc of the base, soak it, and add the remaining cream. Finish with the third disc of the base.
2. Cooling: Cover the cake with plastic wrap and let it chill in the refrigerator overnight to allow the flavors to meld and the cake to set.
3. Glazing: Once the cake has set, carefully pour the prepared glaze over the cake. You can decorate the cake with chocolate candies, coarsely ground raw pistachios, or sugar flowers for an elegant appearance.
Serving and variations
This chocolate cherry and pistachio cake is perfect served alongside a cup of coffee or a glass of sweet wine. You can also try other decoration variations, such as almond flakes or ground walnuts. If you want to try a fresher version, you can add a layer of lemon mascarpone cream between the discs.
Useful tips
- Make sure all ingredients are at room temperature before starting for better integration.
- If you don't have glucose, you can substitute it with the same amount of honey, but glucose provides a finer texture.
- The cake can be stored in the refrigerator for 3-4 days, but it is delicious the next day when the flavors have intensified.
Calories and nutritional benefits
This cake is a rich delicacy, but also full of antioxidants due to the chocolate and cherries. A serving provides about 400-450 calories, depending on the ingredients used. Chocolate is known for its heart-healthy properties, while cherries provide a boost of vitamins and minerals.
Now that you have the detailed recipe, all that's left is to get cooking and enjoy a dessert that will surely impress anyone! Whether you're preparing it for a special occasion or simply to treat yourself, this cake will undoubtedly become a staple in your culinary repertoire. Enjoy your meal!
Ingredients: What we need for the base (22 cm diameter): 5 eggs; 5 tablespoons water; 10 tablespoons sugar; 8 tablespoons flour; 2 tablespoons cocoa; What we need for the cream: 300 ml liquid cream; 300 g milk chocolate; 3 tablespoons sour cherries (from jam) - I made mine at home; 20 ml brandy What we need for the glaze: 75 ml water; 150 g sugar; 150 ml liquid cream; 75 g glucose (ENERGIZING honey from AROVIT); 60 g dark cocoa; 15 g granulated gelatin (prepared according to the instructions on the packet) What we need for the syrup: 500 ml water; 250 ml sugar; 20 ml brandy What we need for decoration: I used: chocolate candies; coarsely ground raw pistachios; sugar roses and leaves You can decorate as you wish.
