Chocolate Pistachio Orange Cake Recipe

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Chocolate Pistachio Orange Cake
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Ingredients
26
Count
Nutrition
1900
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. This striking and unusual dessert utilizes three flavors which harmonize beautifully in taste and appearance.
  2. Preparing the Sponge.
  3. Butter a 9-inch diameter x 2 1/2 - to - inch deep spring form pan and line the bottom with a piece of parchment paper, cut to fit.
  4. Process the nuts in a food processor until very fine.
  5. Sift the cake flour over the nuts and combine.
  6. Whip the yolks, then whip in half the sugar until light in color and aerated.
  7. Whip the egg whites and salt on medium speed until white and opaque. Increase the speed and whip in the remaining sugar. Continue whipping the whites until the whites hold a firm peak. Fold the yolks into the whites, then fold in the pistachio mixture in two or three additions. Pour the batter into the prepared pan.
  8. Bake at 350 degrees F about 30 minutes.
  9. Remove from the pan and cool on a rack, on the paper.
  10. Preparing the Ganache.
  11. Place the chocolate in a bowl.
  12. Bring the cream to a boil and pour over the chocolate.
  13. Let stand 2 minutes, then whisk smooth and strain into another bowl.
  14. Refrigerate, whisking until cool, but not set.
  15. Preparing the Syrup.
  16. Combine the water and sugar in a small pan and bring to a boil. Cool and stir in the orange liqueur.
  17. Preparing the Filling.
  18. Finely chop the peel and combine with the liqueur.
  19. Preparing the Whipped Cream.
  20. Combine the cream, sugar and liqueur and whip on medium speed until firm.
  21. Assembling.
  22. Using a sharp serrated knife, divide the Pistachio Sponge into two layers and place one on a cardboard.
  23. Moisten with half the syrup and spread with most of the Ganache, reserving some for a decoration.
  24. Drain the candied peel and distribute evenly on the Ganache. Cover with a layer of whipped cream.
  25. Place the second layer on the cream and moisten with the remaining syrup.
  26. Cover the outside of the cake with the shipped cream and press the shavings against the side of the cake.
  27. Make a border of rosettes around the edge of the cake with the remaining Ganache and decorate the rosettes with cutouts of candied peel and some pistachios.
  28. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar. Holding. Refrigerate the cake for up to 6 hours before serving.
  29. Url:
  30. /recipe/chocolate-pistachio-orange-cake-2009051721316/
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1900.14 Kcal (7956 kJ)
Calories from fat 761.43 Kcal
% Daily Value*
Total Fat 84.6g 130%
Cholesterol 205.64mg 69%
Sodium 398.17mg 17%
Potassium 1356.65mg 29%
Total Carbs 217.93g 73%
Sugars 46.39g 186%
Dietary Fiber 14.33g 57%
Protein 67.66g 135%
Vitamin C 1.5mg 3%
Vitamin A 3.8mg 126%
Iron 11.8mg 65%
Calcium 767.6mg 77%
Amount Per 100 g
Calories 941.81 Kcal (3943 kJ)
Calories from fat 377.4 Kcal
% Daily Value*
Total Fat 41.93g 130%
Cholesterol 101.93mg 69%
Sodium 197.36mg 17%
Potassium 672.43mg 29%
Total Carbs 108.02g 73%
Sugars 22.99g 186%
Dietary Fiber 7.1g 57%
Protein 33.54g 135%
Vitamin C 0.8mg 3%
Vitamin A 1.9mg 126%
Iron 5.8mg 65%
Calcium 380.5mg 77%

* 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
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Recipe Tags

Weightwatchers Points

  • 44.3
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Total Fat

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