Pistachio and Chocolate Cake

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recipe by Momo LMP https://momo-lemeilleurpatissier.com/

  • Time icon
    Total Time
    4hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    900

A delicious pistachio cake, with a fruit centre, covered in a chocolate coating. This recipe requires a rectangular cake mould with a centre insert, measuring 24cm x 6cm x 7cm (LxWxH) with a 2.3cm diameter insert. User generated recipes have not been re-tested by Kenwood.

recipe updated 17 Jan 2024

Ingredients

  • Strawberries icon
    Strawberries
    200 g
  • Unsalted butter icon
    Unsalted butter
    80 g
  • Italian 00 flour icon
    Italian 00 flour
    140 g
  • Caster sugar icon
    Caster sugar
    210 g
  • Pectin icon
    Pectin
    2 g
  • Lemon juice icon
    Lemon juice
    5 g
  • Ground almonds icon
    Ground almonds
    20 g
  • Baking powder icon
    Baking powder
    4 g
  • Fine sea salt icon
    Fine sea salt
    2 pinches
  • Greek yogurt icon
    Greek yogurt
    105 g
  • Grapeseed oil icon
    Grapeseed oil
    50 g
  • Unsalted pistachios icon
    Unsalted pistachios
    100 g
  • Egg icon
    Egg
    75 g
  • Dark chocolate icon
    Dark chocolate
    300 g
  • Unsalted pistachios icon
    Unsalted pistachios
    75 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Sieve
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Piping bag
  • kCook icon Serving plate
  • kCook icon Glass thermoresist blender - cooking chef xl
  • kCook icon Baking tray - medium
  • kCook icon Loaf pan - 9"

Step preview

  1. Making the confit:
  2. Add the ingredients into a small bowl
  3. Mix until well combined and set aside
  4. Add the next ingredients into the Blender attachment
  5. Blend until smooth
  6. Strain the fruit mixture through a sieve into a jug
  7. Fit the Whisk Tool
  8. Transfer 150g fruit mixture into the appliance bowl
  9. Then transfer the sugar mixture
  10. Heat - 2 minutes, 60ºC, speed Stir 1
  11. Cook until boiling - 5 minutes, 110ºC, speed Stir 1
  12. Then add the next ingredient
  13. Cook until boiling - 1 minute, 110ºC, speed Stir 1
  14. Carefully transfer the mixture to a medium bowl and let cool
  15. Making the praline:
  16. Preheat the oven - 150ºC
  17. Line two baking trays with parchment paper
  18. Add the nuts onto one of the baking trays
  19. Bake until roasted - 10 minutes, 150°C
  20. Remove from the oven and continue
  21. Add the ingredient into a saucepan
  22. Heat until the caramel is a dark amber in colour - medium heat
  23. Pour onto the other baking tray and let cool completely
  24. Fit the Knife blade to the Food Processor attachment
  25. Break the caramel into pieces and add into the attachment
  26. Transfer the roasted nuts into the attachment
  27. Then add the next ingredient
  28. Blend until smooth and creamy - 2 minutes, speed 5
  29. Transfer the praline to a medium bowl and set aside
  30. Making the cake:
  31. Preheat the oven - 150ºC
  32. Grease a cake tin and an insert
  33. Clean the appliance bowl and fit the K-Beater
  34. Add the ingredients into the appliance bowl
  35. Mix until combined - 2 minutes, speed 3
  36. Then add the next ingredients
  37. Mix until combined - 2 minutes, speed 3
  38. Add the next ingredients
  39. Mix until smooth - 2 minutes, speed 2
  40. Transfer 70g of the pistachio praline, then add yogurt
  41. Mix until combined - 1 minute, speed 2
  42. Transfer the cake mixture into a piping bag
  43. With the insert in the tin, pipe the mixture
  44. Bake - 1 hour, 150°C
  45. Remove from the oven and let cool - 10 minutes
  46. Carefully remove the insert from the tin
  47. Turn out the cake from the tin
  48. Carefully place the insert back into the cake
  49. Wrap in plastic wrap
  50. Chill in the freezer - 1 hour
  51. Retrieve the confit
  52. Stir with a whisk to loosen it
  53. Transfer the confit to a piping bag
  54. Retrieve the cake from the freezer
  55. Carefully remove the plastic wrap and insert
  56. Turn the cake upright, leaving the base still wrapped in plastic wrap
  57. Pipe the confit into the hole, up to the top
  58. Wrap the whole cake tightly in plastic wrap
  59. Chill in the freezer - 1 hour
  60. Retrieve the cake from the freezer
  61. Carefully remove the plastic wrap
  62. Spread the remaining pistachio praline over the cake until smooth
  63. Chill in the freezer and continue
  64. Making the chocolate glaze:
  65. Preheat the oven - 150ºC
  66. Line a baking tray with parchment paper
  67. Add the nuts onto the tray
  68. Bake until roasted - 10 minutes, 150°C
  69. Remove from the oven and continue
  70. Clean the appliance bowl and fit the Creaming beater
  71. Add the ingredient into the appliance bowl
  72. Mix until melted - 10 minutes, 45°C, speed Stir 1
  73. Then add the next ingredient and the roasted nuts
  74. Mix until combined - 1 minute, speed Min
  75. Remove the bowl from the machine
  76. Let the chocolate cool at room temperature
  77. Retrieve the cake from the freezer and place on a cooling rack
  78. Place a baking tray underneath the cooling rack
  79. Pour the chocolate glaze over the cake
  80. Leave until the chocolate is set
  81. Transfer to a serving plate
  82. Leave to defrost at room temperature
  83. Serve
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