Pistachio Chocolate Cake

A decadent combination of pistachio and chocolate.

Madagascar Bourbon Vanilla Extract

Cold-pressed and virtually alcohol-free, Amoretti offers the finest vanilla extracts on the market.


    • 4½ oz roasted, unsalted pistachios
    • 2¾ oz milk chocolate
    • 3½ oz caster sugar (superfine sugar)
    • 1 cup chopped dark chocolate
    • ¾ cup heavy cream


    1. Preheat oven to 325°F, and lightly grease a 9 x 11″ pan.
    2. Place 4½ oz pistachios, 2¾ oz milk chocolate and 3½ oz sugar in a food processor and process until very finely chopped.
    3. In a separate bowl, combine 3½ oz sugar, butter, eggs, flour, salt, and milk, vanilla and Amoretti Pistachio Compound.
    4. Combine the contents of the two bowls together.
    5. Spread batter evenly into the lightly greased 9 x 11″ pan and bake at 325°F for 35 minutes, or until a toothpick comes out clean.
    6. Let cake cool, then cut in half to create two layers.
    7. To make ganache: Heat cream until it boils from the middle, pour over the chopped dark chocolate, and mix until creamy. Let set.
    8. Spread a layer of ganache between the cake layers and on top. Sprinkle chopped pistachios over the top.
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