Pistachio Chocolate Ganache

Indulgent Pistachio Chocolate Ganache Cake

Introduction

Indulge in the luxurious combination of pistachio and chocolate with this Pistachio Chocolate Ganache Cake. Perfect for special occasions or simply treating yourself, this recipe brings together the nutty richness of pistachios with the smooth decadence of dark chocolate ganache. Follow the detailed steps below to create a dessert that will impress your family and friends.

Ingredients

For the Pistachio Fondant:

• 150g eggs (approximately 3 medium eggs)
• 90g granulated sugar
• 75g almond flour
• 75g ground pistachios
• 50g mascarpone
• 75g butter
• 15g pistachio paste

For the Whipped Chocolate Ganache:

• 65g dark chocolate
• 70g + 150g heavy cream (30% fat)
• 6g acacia honey

Directions

Pistachio Fondant:

1. Preheat the Oven: Begin by preheating your oven to 150°C (302°F).
2. Prepare the Batter:
   • In a mixing bowl, whisk together 150g of eggs and 90g of granulated sugar until well combined.
   • Add 75g of almond flour and 75g of ground pistachios, mixing thoroughly.
   • Incorporate 50g of mascarpone and 15g of pistachio paste into the mixture.
3. Soften the Butter: Soften 75g of butter to a creamy texture and gently fold it into the batter.
4. Prepare the Mold:
   • Line the bottom of an 18cm baking mold with parchment paper.
   • If not using a silicone mold, grease the sides to prevent sticking.
5. Bake:
   • Pour the mixture into the prepared mold.
   • Bake for about 35 minutes or until a knife inserted in the center comes out clean.
6. Cool:
   • Allow the cake to cool in the mold for 20 minutes.
   • Then, demold the cake onto a wire rack to cool completely.

Whipped Chocolate Ganache:

1. Melt the Chocolate: Melt 65g of dark chocolate in a microwave or using a double boiler until smooth.
2. Boil the Cream:
   • Boil 70g of heavy cream with 6g of acacia honey.
   • Pour the hot mixture over the melted chocolate in three to four increments, mixing vigorously each time.
3. Add Cold Cream:
   • Add 150g of cold heavy cream to the chocolate mixture.
   • Mix well, cover with cling film directly on the surface, and chill for at least 4 hours.
4. Whip the Ganache:
   • Using an electric mixer, whip the chilled ganache until it holds firm peaks and is smooth enough to be piped.
5. Decorate the Cake:
   • Pipe the ganache over the cooled pistachio fondant cake.
   • Garnish with pistachio halves and chopped pieces for a beautiful finish.

Nutritional Information

• Prep Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 4 hours 30 minutes
• Calories: 420 kcal per serving
• Servings: 8

Conclusion

This Pistachio Chocolate Ganache Cake is a true delight for dessert lovers. The combination of the nutty pistachio fondant and the rich, creamy chocolate ganache is simply irresistible. Whether you are celebrating a special occasion or simply craving a decadent treat, this cake is sure to satisfy. Enjoy every delicious bite!