Servings: 8 people
Calories: 290kcal
Cost: $15
Equipment
- Mixing bowl
- Stand mixer
- Spatula
- 20x8 cm cake pan
- Parchement paper
Ingredients
- 80 g dark chocolate
- 30 g butter (1)
- 30 g melted butter (2)
- 1 natural yogurt
- 120 g powdered sugar
- 1 tsp liquid vanilla extract
- 3 eggs
- 160 g flour
- 8 g baking powder
- 50 g pistachio puree (or paste)
Instructions
- Preheat the oven to 175°C (347°F) and chop dark chocolate into small pieces. Melt with the first portion of butter for about 2 minutes.
- In a bowl, mix melted butter, yogurt, powdered sugar, and vanilla extract until smooth. Add eggs one at a time, fully incorporating.
- Gently add flour and baking powder to the mixture. Divide the batter into two parts, stirring the pistachio puree into one half and melted chocolate into the other.
- Grease a 20x8 cm cake pan, line it with parchment paper, and alternate spoonfuls of pistachio and chocolate batter to create a marbled effect. Bake for 43-45 minutes.
- Allow the cake to cool completely before frosting.
- Preheat the oven to 160°C (320°F) and toast pistachios for 15 minutes. Chop coarsely.
- Melt the chocolate for the frosting, stir in neutral oil, then cool slightly before pouring over the cake. Add chopped pistachios on top.
Notes
Use high-quality chocolate for the best flavor. Adjust sweetness by choosing dark or milk chocolate according to your preference. Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to a week. Freeze for up to 3 months if wrapped properly.
Nutrition
Calories: 290kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 100mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 100IU | Calcium: 35mg | Iron: 1mg
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