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