Pistachio and Chocolate Marble Cake with Rocher Glaze
Discover the indulgent swirls of pistachio and chocolate in our latest cake recipe, topped with a luxurious Rocher-style glaze. This elegant dessert combines the nutty richness of pistachios with the deep, velvety texture of chocolate, all encased in a crunchy nutty glaze. Perfect for special occasions or as a sophisticated treat for your weekend baking project.
Ingredients
Pistachio Cake Batter:
- 70g softened butter
- 110g granulated sugar
- 1 egg
- 100g heavy cream
- 2-3 tsp pistachio paste, to taste
- 120g flour
- 20g almond flour
- 3g baking powder
Chocolate Cake Batter:
- 70g softened butter
- 110g granulated sugar
- 1 egg
- 110g heavy cream
- 100g flour
- 20g unsweetened cocoa powder
- 20g almond past
- 3g baking powder
Soaking Syrup:
- 40g sugar
- 100ml water
Rocher Glaze:
- 200g dark or milk chocolate
- 35g neutral oil
- 25g chopped almonds
- 25g unsalted chopped pistachios
Directions
- Preparation: Preheat your oven to 160°C (320°F). Grease and flour your baking mold.
- Pistachio Batter: In a mixing bowl, cream together 70g of butter and 110g of sugar until pale and fluffy. Mix in the egg, then gradually fold in the flour, baking powder, and almond flour, alternating with the cream and pistachio paste until well combined. Set aside.
- Chocolate Batter: In a separate bowl, repeat the creaming process with the butter and sugar. Mix in the egg, followed by the heavy cream. Sift together the flour, cocoa powder, almond flour, and baking powder, and fold into the wet ingredients until smooth.
- Assembling the Batter: Alternate layers of pistachio and chocolate batters in the prepared mold using a piping bag or spoon to create a marble effect.
- Baking: Bake in the preheated oven for about 50 minutes, or until a knife inserted in the center comes out clean. Allow to cool in the mold for 5 minutes before transferring to a wire rack to cool completely.
- Soaking Syrup: While the cake bakes, prepare the syrup by boiling the sugar with water until fully dissolved. Brush this syrup over the warm cake until it is fully saturated, enhancing the moisture and flavor.
- Rocher Glaze: For the glaze, melt the chocolate and stir in the neutral oil until smooth. Mix in the chopped almonds and pistachios, then pour over the cooled cake, spreading evenly for a glossy finish.
- Setting: Let the cake set until the glaze is crisp and firm.
Nutritional Information
- Calories: 450 kcal per serving
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
This Pistachio and Chocolate Marble Cake with Rocher Glaze is not just a treat for the palate but also a visual delight, perfect for impressing guests or indulging in a luxurious dessert at home. Enjoy the melding of flavors and textures that this unique cake offers!
Pistachio and Chocolate Marble Cake with Rocher Glaze
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
This Pistachio and Chocolate Marble Cake is not only a feast for the eyes with its striking marbled patterns but also a symphony of flavors. The rich, nutty pistachio perfectly complements the deep, velvety chocolate, creating a delightful contrast that’s enhanced by a crunchy Rocher glaze. It’s a cake that promises to deliver both visual and taste satisfaction, ideal for any occasion that calls for a touch of elegance.
Ingredients
Pistachio Cake Batter:
70g softened butter
110g granulated sugar
1 egg
100g heavy cream
2–3 tsp pistachio paste, to taste
120g flour
20g almond flour
3g baking powder
Chocolate Cake Batter:
70g softened butter
110g granulated sugar
1 egg
110g heavy cream
100g flour
20g unsweetened cocoa powder
20g almond flour
3g baking powder
Soaking Syrup:
40g sugar
100ml water
Rocher Glaze:
200g dark or milk chocolate
35g neutral oil
25g chopped almonds
25g unsalted chopped pistachios
Instructions
Preheat the oven to 160°C.
For the pistachio batter, cream 70g butter with 110g sugar until pale and fluffy. Mix in the egg, then fold in the sifted flour, baking powder, almond flour, cream, and pistachio paste. Set aside.
For the chocolate batter, repeat the process, substituting pistachio paste with cocoa powder.
Grease and flour a baking mold. Alternate layers of pistachio and chocolate batters using a piping bag or spoons.
Bake for 50 minutes or until a knife inserted comes out clean. Cool in the mold for 5 minutes, then on a wire rack.
For the syrup, boil water and sugar until the sugar dissolves. Brush the warm cake with syrup until saturated.
For the glaze, melt chocolate, stir in oil, almonds, and pistachios. Pour over the cake and let set for a crisp finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 450 kcal