pistachio chocolate cake ???? #shorts
Earlier this week I made this pistachio chocolate cake as part of the ongoing teaching myself to be a pastry chef series. The new episode is coming soon, but enjoy this little snippet for now! #shorts #baking #pastrychef
Pistachio Cheesecake Recipe
If you are a true pistachio lover, you must try this pistachio cheesecake recipe. This cheesecake is one of the best cheesecakes I've ever made, it's rich, beautiful and super delicious.
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Ingredients:
For the pistachio paste:
400 gram peeled roasted Pistachios
For the crust:
1/3 cup (45g) Pistachios
160g Graham crackers/biscuits
6 tablespoons (90g) Malted butter
For the filling:
4 cups (900g) Cream cheese
1 cup (200g) Sugar
3/4 cup (180g) Pistachio paste
4 Eggs
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream
1/2 cup (115g) Sour cream
1½ tablespoons Cornstarch
For the topping:
3 tablespoons (45g) Pistachio paste
120g White chocolate
1/4 cup (60ml) Heavy cream
For decoration:
Finely ground pistachios
Directions:
1. Make pistachio paste: (this step is optional- you can use store bought pistachio paste). Peel the pistachios from the shell. Then place them in a clean kitchen towel and shake to remove as much skin as possible. Place the pistachios (350-400g) in a powerful blender and blend until smooth and creamy. This process may take 10-15 minutes (depending on your blender) so be patient. Transfer the paste into a bowl, if in this stage the paste is warm place in the fridge.
2. Make the crust: Preheat oven to 325°F (160°C).
3. In a food processor crush cookies and pistachios into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
4. Preheat oven to 325°F (160°C).
5. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add pistachio paste and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
6. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-60 minutes or until the edge is set but the center jiggles slightly (baking time may vary). Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
7. Make the topping (pistachio ganache): in a bowl, place white chocolate. Bring heavy cream to a simmer and pour over the chocolate, allow to sit 1 minute, then stir until melted. Add pistachio paste and stir until smooth.
8. Pour the ganache over the cheesecake and spread evenly. Place in the fridge until ready to serve (at least one hour).
9. Before serving decorate the cake: finely ground about 50 grams of pistachios. Then, using a sieve, sprinkle the pistachio (should look like pistachio powder). And decorate the edges of the cake with chopped pistachios.
10. Serve!
Chocolate Pistachio Cheesecake Cake
This Chocolate Pistachio Cheesecake Cake will turn heads! Layers of rich decadent chocolate cake, slathered in creamy chocolate frosting, with baked pistachio cheesecake and pistachio meringues inside! It looks just as good as it tastes!
INGREDIENTS
Ingredients for a 6-inch (15 cm) springform!
For Chocolate Cake:
1 ¼ cup all-purpose flour
1 large egg
¼ cup vegetable oil
1 cup white granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 tablespoons cocoa powder
¼ cup whole milk
¾ cup hot coffee
For Pistachio Cheesecake:
9 oz cream cheese, softened to room temperature
¼ cup white granulated sugar
1 tablespoon corn starch
1 large egg, at room temperature
¼ cup heavy cream
⅓ cup pistachio paste (How To Make Pistachio Paste )
For Pistachio Meringue:
2 egg whites, at room temperature
1 tablespoon white granulated sugar
1 tablespoon all-purpose flour
2.5 oz pistachios, salt
3 tablespoons white granulated sugar (separately)
For Chocolate Frosting:
1 stick (8 tablespoons or 4 oz) unsalted butter, softened to room temperature
1 cup powdered sugar
4 oz cream cheese, softened to room temperature
7 oz dark chocolate
½ cup sour cream
PREPARATION
To Make the Chocolate Cake.
1. Preheat the oven to 350°F (180˚C). Line a 6-inch (15cm) round cake pan with greased with butter parchment paper.
2. Sift all dry ingredients (flour, baking soda, baking powder, cocoa powder, salt) into the bowl and stir to combine.
3. In a medium mixer bowl, whisk the oil and sugar. Add egg, milk, hot coffee and whisk until thick and fluffy.
4. Add the dry ingredients to the coffee mixture and mix well.
5. Divide batter equally between two prepared cake pans and bake in fully preheated oven at 350˚F for 25-30 minutes, or until a toothpick comes out clean.
6. Remove cake from pan and onto wire cooling racks to cool completely. Then cover with a plastic wrap and place in the refrigerator for 3 to 6 hours, or overnight.
To Make the Pistachio Cheesecake.
1. Preheat oven at 150°C/300°F.
2. In the mixing bowl, combine together the softened cream cheese and sugar, mix until creamy and smooth.
3. Add the egg, corn starch, heavy cream and pistachio paste, and mix again until well combined.
5. Fold into the bottom of a lined baking ring (6-inch or 15cm) with aluminium foil. Transfer the cheesecake into a deep oven-roasting pan or baking dish. Fill another the pan with hot water and put it on the level below. Bake the cheesecake for about 30-40 minutes.
6. Turn oven off, crack open oven door and allow the cheesecake to sit for about 30 minutes. Then remove the cheesecake from the oven and cool at room temperature for a few hours before refrigerating overnight.
To Make the Pistachio Meringue.
1. Preheat oven to 150°C/300°F. Draw 2 circles with a diameter of 16cm on the parchment paper.
2. Mix chopped pistachios, 3 tablespoons of sugar and flour in small bowl to blend.
3. Beat egg whites and 1 tablespoon of sugar in medium bowl until whites are stiff but not dry.
4. Fold nut mixture into egg whites.
5. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
6. Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)
To Make the Chocolate Frosting.
1. In the mixing bowl, whisk softened butter about 5-10 minutes until fluffy.
2. Add the powdered sugar, melted chocolate, sour cream, and beat until combine.
To Assemble the Chocolate Pistachio Cheesecake Cake.
1. Place one chocolate cake layer on a plate or cake stand. Add a generous amount of frosting and spread it to the edge with a spatula.
2. Place the pistachio meringue and spread it with the chocolate frosting.
3. Then place the pistachio cheesecake and the chocolate frosting on top.
4. Again the pistachio meringue with spreaded chocolate frosting and place second chocolate cake layer on top.
5. Cover the cake with remaining frosting and refrigerate overnight, for the cake layers to soften.
Enjoy!
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★ Get More Pistachio Cake Recipes:
Pistachio Strawberry Mousse Cake
Pistachio Macarons Recipe
Raw Pistachio, Coconut & Lime Cheesecake
Pistachio Paste Recipe
Pistachio Raspberry Cheesecake Cake
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Pistachio Paste Recipe! Perfect for adding to icings, fillings and ice cream | Cupcake Jemma Channel
Making your own nut butters and pastes couldn't be easier. Dane is here to show you how to do it with this incredible Pistachio Paste recipe. Next week Dane will be making some Pistachio Macarons and will be using this Pistachio Paste in the filling!
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300g Raw Pistachio Kernels
1/2 tsp Sea Salt
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Pistachio Chocolate Cake with IRISH CREAM!! Pistachio Buttercream Recipe!
FULL RECIPE HERE:
A heavenly combination of chocolate, pistachios and Irish cream! This unique and delicious chocolate cake was inspired by one of my favorite chocolate truffles. The butter cream is made with pistachio butter, Irish cream and cream cheese. Then the cake is soaked with more Irish cream to give the cake even more flavor!
Chocolate Cake Layers RECIPE:
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