To make this chocolate and pistachio cake, start from the dough. Beat the eggs at room temperature for 10 minutes with the sugar and salt. Still beating, add the oil slowly and then turn off the machine. You can also use electric whips, as an alternative.
Add the sifted flour along with the cocoa and baking powder and then mix well. Transfer the mixture into a greased and floured pan with a diameter of 23 cm.
Bake in a preheated static oven at 175 ° for about 35-40 minutes. Before taking it out of the oven, do the toothpick test to check that it has been cooked.
Once cooked, wait for the cake to cool, take it out of the mold and let it cool completely on a wire rack.
FOR THE CREAM
Pour the cold milk and cream from the refrigerator into a saucepan; add the sugar, the starch and with a whisk dissolve all the ingredients well, dissolving them.
Turn on the heat and bring the cream to thicken over low heat. When it begins to harden, pour it into a large, low container, cover the surface with contact film and let it cool first to room temperature and then in the refrigerator for at least an hour.
After the indicated time has elapsed, add the Pistì pistachio spread cream to the now firm cream using an electric mixer, thus making the cream smooth and even in color. Put the cream in a piping bag with a 1 cm smooth nozzle and then place it in the refrigerator.
MAKE THE CAKE
Cut your cake into 3 discs of equal thickness. Place the greased opening circle lined with a strip of parchment paper on a plate, then insert the first disc of cake starting from the bottom and squeeze half of the Pistì pistachio cream over it. Insert the second disc, the central one, and squeeze the remaining Pistì pistachio cream over it. Cover with the third and last disc and put in the refrigerator for at least an hour to firm.
MAKE THE GANACHE
For the couverture ganache, finely chop the dark chocolate and place it in a bowl. Heat the cream, glucose and butter in a saucepan, mix the ingredients and pour them hot over the chocolate; wait 10 seconds and then mix gently with a pot lollipop and holding the spatula flat, making circular movements to avoid trapping air bubbles. When the chocolate is completely melted and the ganache is shiny and smooth, you can use it.
DECORATION
Remove the opening circle and the parchment paper and place the cake on a wire rack by placing a tray underneath to collect the ganache that will fall.
Pour the hot ganche on the cake so as to cover it entirely, gently beat it on the work surface 2-3 times and then using two long spatulas, move it to the serving dish. Line all the edges of the cake with chopped pistachio using your hand or a spoon.
Finally, with a brush, remove the excess grain from the plate. Put the chocolate and pistachio cake in the refrigerator for at least an hour and then cut and serve it!
STORAGE
The chocolate and pistachio cream cake can be kept in the refrigerator: you can also make it the day before, so that all the aromas blend well, for an even more surprising result. If you have a few slices left over, you can store them in the refrigerator closed in an airtight container. The base can also be frozen for two months before filling.
Ingredients
Directions
To make this chocolate and pistachio cake, start from the dough. Beat the eggs at room temperature for 10 minutes with the sugar and salt. Still beating, add the oil slowly and then turn off the machine. You can also use electric whips, as an alternative.
Add the sifted flour along with the cocoa and baking powder and then mix well. Transfer the mixture into a greased and floured pan with a diameter of 23 cm.
Bake in a preheated static oven at 175 ° for about 35-40 minutes. Before taking it out of the oven, do the toothpick test to check that it has been cooked.
Once cooked, wait for the cake to cool, take it out of the mold and let it cool completely on a wire rack.
FOR THE CREAM
Pour the cold milk and cream from the refrigerator into a saucepan; add the sugar, the starch and with a whisk dissolve all the ingredients well, dissolving them.
Turn on the heat and bring the cream to thicken over low heat. When it begins to harden, pour it into a large, low container, cover the surface with contact film and let it cool first to room temperature and then in the refrigerator for at least an hour.
After the indicated time has elapsed, add the Pistì pistachio spread cream to the now firm cream using an electric mixer, thus making the cream smooth and even in color. Put the cream in a piping bag with a 1 cm smooth nozzle and then place it in the refrigerator.
MAKE THE CAKE
Cut your cake into 3 discs of equal thickness. Place the greased opening circle lined with a strip of parchment paper on a plate, then insert the first disc of cake starting from the bottom and squeeze half of the Pistì pistachio cream over it. Insert the second disc, the central one, and squeeze the remaining Pistì pistachio cream over it. Cover with the third and last disc and put in the refrigerator for at least an hour to firm.
MAKE THE GANACHE
For the couverture ganache, finely chop the dark chocolate and place it in a bowl. Heat the cream, glucose and butter in a saucepan, mix the ingredients and pour them hot over the chocolate; wait 10 seconds and then mix gently with a pot lollipop and holding the spatula flat, making circular movements to avoid trapping air bubbles. When the chocolate is completely melted and the ganache is shiny and smooth, you can use it.
DECORATION
Remove the opening circle and the parchment paper and place the cake on a wire rack by placing a tray underneath to collect the ganache that will fall.
Pour the hot ganche on the cake so as to cover it entirely, gently beat it on the work surface 2-3 times and then using two long spatulas, move it to the serving dish. Line all the edges of the cake with chopped pistachio using your hand or a spoon.
Finally, with a brush, remove the excess grain from the plate. Put the chocolate and pistachio cake in the refrigerator for at least an hour and then cut and serve it!
STORAGE
The chocolate and pistachio cream cake can be kept in the refrigerator: you can also make it the day before, so that all the aromas blend well, for an even more surprising result. If you have a few slices left over, you can store them in the refrigerator closed in an airtight container. The base can also be frozen for two months before filling.
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