So when I went back home to the UK and I was asked to make a birthday chocolate cake I thought pistachios and white chocolate would make a good match. And indeed this cake turned out a very interesting one. Pistachios seems to combine well especially with white chocolate.
I have added a little dark chocolate for the topping but you can just use white chocolate if you prefer.
- Prep Time : 1 hour minutes
- Cook Time : 60 minutes
In a bowl work the butter to a creamy consistency then add the sugar, vanilla, egg yolks and salt.
Put the white chocolate in a bowl on top of a pan with simmering water until it melts. Then add the flour and the crushed pistachios. Stir it all well in. Add a little milk if you find that the mixture is on a dry side.
Beat the egg whites to a very firm consistency then incorporate them gently to the mixture.
Cook for 60 minutes in the lower rack of a pre-heated oven at 160 C.
Whilst the cake is cooking make the topping by melting the white and dark chocolate on a very low source of heat with 70 ml of cream.
Take the cake out of the oven and test it with a toothpick to check if it is cooked. Spread the chocolate all over the cake and sprinkle the pistachios on top and all around the edges.
Beat the remaining cream with an electric whizzer and with a syringe decorate the cake.