CHOCOLATE CAKE WITH PISTACHIO

by The White Chestnut October 8, 2017 4 comments
CHOCOLATE CAKE WITH PISTACHIO

Here you have the recipe of this yummy chocolate cake with pistachio! I´ve posted the picture of this chocolate cake a few days ago on Instagram, I wasn’t sure if I will be posting it on the blog but I´ve got so many request to publish the recipe that I have to!

To me it looks stunning, it is delicious but I have to say it takes a bit of a time and you need to follow the method really well to avoiding messing up with the layers, but anyway if I can do it you can too!

It is really delicious, vegan, is it super creamy and the recipe is just amazing, I´ve never though I could make such a delicious cake if I can say so to myself 🙂

I´ve been enjoying it in the morning with my breakfast, it really makes my belly and my mornings happier, love to have my juice, my cuppa of tea and this delicious chocolate cake.

I love the mix of the chocolate and pistachios, the base is super delicious, I love to put a pinch of salt in the base, it is amazing how mixing sweet with a bit of salt makes the flavors even better.

CHOCOLATE CAKE WITH PISTACHIOS

I really hope you love so much the chocolate cake that you decided to make it! Don’t forget to tag me in your pictures and to use the #thewhitechestnut

CHOCOLATE CAKE WITH PISTACHIOS


INGREDIENTS:


for the base:

16 pitted Medjool dates

1 cup of pistachios

2 tsp coconut oil

1/2 tsp Himalayan salt

for the top:

9 tbsp agar agar

1 cup coconut cream

1 cup water

1 cup of cashews

1 and 1/2 bananas

6 tbsp maple syrup

the juice of a lime

5 tbsp cacao powder

extra toppings:

4 dates

1/2 cup pistachios

20g dark chocolate bar


preparation time: 1 hour

total time: 1 hour 30 minutes

serving size: 8 serves


METHOD:


To prepare the base of this vegan chocolate cake we´ll start by blending in a food processor the ingredients for the base.

Once the mix is blended, pour it in a mold and then press it down to make sure that there are no gaps.

Reserve the base in the fridge. Now it is time to prepare the top of this chocolate cake with pistachios!

We are going to make three layers, so we need to make three different fillings.

In a casserole at medium heat pour 3 tbsp of agar agar, 1/3 cup of coconut cream and 1/3 cup of water, whisk until the agar agar is completely disolved.

Once it is done, mix in the blender with 1/3 cup cashews, 1/2 banana, 2 tbsp maple syrup, 3 tbsp cacao powder and a bit of juice from the lime.

Then pour the mix on top on the base that we just make, leave it in the fridge for 15 minutes or until the layer is firm.

Once this first layer is firm, we´ll prepare the second one, in a casserole at medium heat pour 3 tbsp of agar agar, 1/3 cup of coconut cream and 1/3 cup of water, whisk until the agar agar is completely disolved.

Once it is done, mix in the blender with 1/3 cup cashews, 1/2 banana, 2 tbsp maple syrup, 2 tbsp cacao powder and a bit of juice from the lime.

Then pour the mix on top on the base that we just make, leave it in the fridge for 15 minutes or until the layer is firm.

Once the second layer is firm, we´ll prepare the third and last one 🙂 in a casserole at medium heat pour 3 tbsp of agar agar, 1/3 cup of coconut cream and 1/3 cup of water, whisk until the agar agar is completely disolved.

Then, mix in the blender with 1/3 cup cashews, 1/2 banana, 2 tbsp maple syrup and a bit of juice from the lime.

Then pour the mix on top on the base that we just make, leave it in the fridge for 30 minutes or until the layer is firm.

Once the cake is ready, we are going to melt some chocolate, use a tea-spoon or coffee spoon to take some melted chocolate and go all around the edges pouring melted chocolate, yummmm so delicious.

To finish this delicious chocolate cake, in a food processor blend 1/2 cup of pistachios, reserve around 3 tbsp for toppings and mix the rest with the 4 pitted dates to make the pistachio balls.

Roll the balls over the pistachios that we just reserve and sprinkle the rest of the crushed pistachio on top of the cake, in my case I sprinkled just on one half, then top it with the 3 pistachio balls.

So delicious! I really hope you enjoyed this delicious recipe!

CHOCOLATE CAKE WITH PISTACHIOS

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4 comments

Karly November 19, 2017 - 12:17 pm

Any suggestions for replacing the banana? I have a few in my family who don’t like it ? more cashews and sweetener?

Reply
The White Chestnut November 26, 2017 - 9:48 pm

Hi Karly! 🙂 Yes add more cashews and maple syrup instead, you could add as well avocado instead of bananas but the color would be different, so the easiest way is just replacing the bananas with cashews and maple syrup.

Let me know how it goes!!
Beli x

Reply
Natalia October 20, 2017 - 1:21 am

Looks so good, can’t wait to try making this! Can never go wrong with pistachios and chocolate ;). What size pan do you use for the cake? Also, do you use agar powder or flakes?

Reply
The White Chestnut October 29, 2017 - 12:11 pm

Thanks Natalia! Yes I really love pistachio with chocolate too! 🙂 The size of the mold is 20 cm diameter, I used agar agar flakes instead of powder. Let me know if you make it! I hope you like it, have a lovely day! Beli x

Reply

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