Usuba
Chocolate Cake with Pistachios and Olive Oil
Delicate chocolate cake with a crispy pistachio base and airy olive oil cream. Two thin layers alternate with smooth chocolate mousse. The dish requires chilling and is perfect for a festive table.
- Total
- 45 min
- Standard serving
- 173.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Preheat the oven to 190 degrees.
- 2
Step 2
Mix powdered sugar, ground pistachios, and flour in a bowl. Add 2 eggs and stir.
In a separate bowl, whisk the egg whites with sugar until thickened. Slowly pour this mixture into the pistachio mixture, stirring. Add 15 ml of olive oil.
- 3
Step 3
Divide the dough equally between two baking sheets covered with oiled parchment paper. Form two cake layers about 5 cm thick and 20 cm in diameter.
Bake for 12–15 minutes. Remove the cakes from the oven and let cool completely.
- 4
Step 4
Melt the chocolate with 100 ml of olive oil in a double boiler. Whip the cream in a separate bowl.
Cool the chocolate mass to 38–40 degrees. Slowly add the whipped cream, stirring constantly.
- 5
Step 5
Place a removable springform pan with a diameter of 22–24 cm on a flat surface. Put the first cake layer on the bottom of the pan.
Spread half of the chocolate mixture evenly over the cake layer. Cover with the second layer and apply the remaining chocolate mixture on top.
Put the cake in the refrigerator for a few hours to cool and set.
- 6
Step 6
Remove the removable form before serving. Sprinkle the cake with cocoa powder.
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