This has got to be the best chocolate cake I've EVER MADE. Superb texture, great taste. yummmmm
Chocolate Pistachio Cake
Not the best decoratin yet, but hey, the cake was good, icing was just nice, strawberries were uberly HUGE, pistachio rocks!!
This is adapted from Nigella's How to Be A Domestic Goddess book .Great recipes I tell ya. Pistachio is great, I love pistachios. But it's more expensive than other nuts. When I bought, the nut shells were still intact, and I had to crack them one by one. How awful. I couldn't find the ones with just the nut, they didn't sell them.. pppfff. But effort paid off! But being blur and just-not-myself-today, I made some couple of mistakes, and I was scared that the cake won't turn out good..
Recipe
150g dark chocolate
150g caster sugar
150g pistachio
150g soft unsalted butter
6 large eggs
1/2 lemon
pinch of salt
Preheat oven to 190 C. Melt chocolate in microwave (Mistake 1-First time using a microwave to melt chocolate, in the end, the chocolate burnt.. -.-" I'm just a microwave noob. But I did melt another batch later) Process 50g of the sugar with the pistachios until they are like dust. Add the butter and another 50g of sugar and process till smoth (Mistake 2: I forgot about the pistachios. I added when the batter's had eggs and chocolate..) Add the egg yolks one at a time (Mistake 3: I add 3 whole eggs, then to realise, it's egg YOLKS !!!!!!!! So, mine was actually, 3 eggs and 3 egg yolks) pulsing after each, then, with the motor running, slowly pour in the cooled, melted chocolate (Mistake 4, I think I kinda overbeat the mixture, just a bit)
Wipe the inside of a bowl with the lemon half, and in it whisk the egg whites with the salt. When peaks begin to form, slowly add the remaining 50g sugar until gleaming, glossy and firm (Mistake 5, i think i overbeat them again.. gosh!) Add a big dollop to the cake batter in the processor and pulse a couple of times to lighten the mixture. Now, a third at a time, dollop the cake batter over the whites and fold in gently but firmly
Pour into the prepared tin and bake for 20 minutes, then turn down to 180 C for further 20-25 minutes, or until cooked. When the cake's ready, it shouold be starting to come away from the sides of the tin.Leave to cool for 15 minutes in the tin on a wire rack. Don't ice till it's completely cold
(seriosly, I thought this cake would be… bad, who knew. Hahaha)
Chocolate Icing
I just whip it till it looked like icing. Beat butter, then add icing sugar. then add lotsa cocoa powder. This time, it wasn't very sweet, it's just, sweet. yeah! everyone ate it, uh except for one.
The sides are melted chocolate, spreaded on parchemen paper, and chilled. Decorated with some strawberries, aww, who could resist, strawberries (or other brightly coloured fruits) always makes a cake looks beautiful
Mum : Wow, this is nice, what's inside?? Some nuts ?
Sis : Wah, this one has the best texture of all. Feel like having another piece
Bro : Mm, this is nice
Oh yeah, It's my brother's birthday anyway. This should be one of the last birthday cakes I'm making in Malaysia. When I come back, I'll make even MORE DELICIOUS stuffs 
If u realise, this is a flourless cake. The pistachio meal acted as the flour here. It's a dense and chocolaty cake but it's not hard or floury. The texture was soft, abit saltish, cause the pistachio were abit salty
P/s : in the end, the cake had NINE egg whites. extra 3 added with a blur mind..
Categories:
