Chocolate Pistachio Cake Recipe

Posted by
Rate It!
Chocolate Pistachio Cake
Add your photo!
Ingredients
15
Count
Nutrition
621
Calories
Total time
40
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 300°F On a baking sheet, arrange pitachios and place on oven for about 15 minutes to toast nuts until they are dry an aromatic.
  2. Stir pistachios occasionally, being careful not to let them brown; let cool completely. Finely grind nuts in foold prcessor, with 1/4 cup sugar and the flour, pulsing on/off, untl the consistency of fine meal.
  3. Increase the oven temperature to 350°F Butter an 8-inch springform pan, line with parchment paper, then turn papaer over.
  4. In a microwave-safe bowl, combine chocolate and butter and microwave on medum power for 2 1/2 minutes. Stir until smooth.
  5. In the bowl of an electric mixer on medium speed, beat egg yolks with the whisk attachement.
  6. Gradually add 1/2 cup of the sugar and continue beating until yolks are thick. Add avocados, increase speed and beat until smooth.
  7. Reduce speed to low and gradually stir in vanilla, chocolate and nut mixtures.
  8. In a medium bow, beat egg whites with cream of tartar on medium speed until peaks form. Add 1/4 cup sugar, 1 tablespoons at a time and continue beating until stiff but not dry.
  9. Gently fold beaten whites into 1/2 of yolk mixture. (yolk mixture will be very thick).
  10. Fold yolk mixture back into remaining whites. Pour into prepared pan. Tap pan on work surface and smooth tip with a spatula to level. Bake for about 40 minutes or until a toothpick inserted into the center comes out almost clean. Allow cake to cool in pan.
  11. Remove sides of springform pan and, using a long spatula, slide the cake off the paper onto the serving plate. Sprinkle with powdered sugar.
  12. Ladle Crème anglaise into the center of each dessert plate, place a wedge of cake in the center of the plate and serve immediately.
  13. AVOCADO CRÈME ANGLAISE: In a food processor, place avocado, pulsing on/off until coarsley chopped.
  14. In a small heavy saucepan, mix milk and sugar together and bring just to a boil over medium heat.
  15. In a medium bowl, whisk egg yolks together just to blend.
  16. Whisk scalded milk into yolks, a drop at a time, and return mixture to saucepan.
  17. Stir over medium-low heat with a spatula until sauce thickens. Do not allow mixture to simmer or boil at any time or it will curdle.
  18. Add mixture to avocado in food processor and process, stoppng to scrape down sides of the container, until completely puréed. Cover and refrigerate until 30 minutes before serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 621.38 Kcal (2602 kJ)
Calories from fat 408.71 Kcal
% Daily Value*
Total Fat 45.41g 70%
Cholesterol 193.76mg 65%
Sodium 118.81mg 5%
Potassium 701.78mg 15%
Total Carbs 48.63g 16%
Sugars 33.41g 134%
Dietary Fiber 8.03g 32%
Protein 12.79g 26%
Vitamin C 8.8mg 15%
Vitamin A 0.2mg 7%
Iron 2.7mg 15%
Calcium 116mg 12%
Amount Per 100 g
Calories 266.08 Kcal (1114 kJ)
Calories from fat 175.01 Kcal
% Daily Value*
Total Fat 19.45g 70%
Cholesterol 82.97mg 65%
Sodium 50.87mg 5%
Potassium 300.51mg 15%
Total Carbs 20.82g 16%
Sugars 14.31g 134%
Dietary Fiber 3.44g 32%
Protein 5.48g 26%
Vitamin C 3.8mg 15%
Vitamin A 0.1mg 7%
Iron 1.2mg 15%
Calcium 49.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top