Baking · Sweet baking
Chocolate and Pistachio Cream Cake
To create a shiny glaze, refrigerate the glaze overnight to be used the next day.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 1520 min
- Total
- 1520 min
- Yield
- 12 portions
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- Category
- BakingSweet baking
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Medium
- gelatin sheets
- 4
- water
- 6 oz
- confectioners sugar
- 8 oz
- heavy whipping cream
- 4.5 oz
- cocoa powder, unsweetened
- 2.5 oz
- dark chocolate
- 4.5 oz
- unsalted butter
- 4 oz
- sugar
- 4.5 oz
- large eggs
- 3
- all-purpose flour
- 2.5 oz
- salt
- 1 pinches
- unsalted pistachios, shelled, peeled
- 3.5 oz
- agar-agar
- 1 tbsp
- sugar
- 3.5 oz
- whole milk
- 11 oz
- pistachio paste
- 3.5 oz
- egg yolks
- 4
- heavy whipping cream
- 7 oz
- unsalted pistachios, shelled
- 1 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 13 g
- Energy
- 2,518.8 kJ
- Calories
- 602 kcal
- Fat
- 37 g
- Fibre
- 6 g
- Carbohydrates
- 51 g
Cooking instructions are available on the original Cookidoo® page.
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