Blender Pistachio Cake with Chocolate Topping

Ingredients

• 4 Eggs
• 250 g Sugar
• 200 ml Vegetable oil
• 200 ml Whole milk
• 260 g All-purpose flour (Sifted)
• 250 g Pistachios (Ground)
• 2 tsp Baking powder
• 2 tsp Vanilla extract
• 0.25 tsp Salt (For the batter)
• 100 g Dark chocolate (Chopped)
• 40 ml Heavy cream (Heat without allowing it to boil)
• 10 g Unsalted butter (The publication also indicates 1 tablespoon; the amount in grams is retained as the primary measurement)
• Salt (Optional, 1 pinch to enhance the flavor of the topping; estimated amount for nutritional purposes)
• Pistachios (Crushed, for sprinkling on top; estimated amount)
• Grease for the pan (For greasing the pan; oil or butter may be used. Estimated amount)
• Flour for the pan (For flouring the pan; estimated amount)

Steps

1. 1

   Preheat the oven to 175 °C. Grease and flour a 24 × 8 cm rectangular pan, or line it with waxed/parchment paper.

2. 2

   Place the ground pistachios and sugar in the blender. Blend until the mixture is finely ground and uniform.

3. 3

   Add the eggs, vegetable oil, whole milk, and vanilla extract. Blend for 1 minute, until completely combined.

4. 4

   Add the sifted flour, baking powder, and salt. Blend using short pulses or mix by hand, only until no dry patches remain; avoid overmixing.

5. 5

   Pour the batter into the prepared pan and smooth the surface with a spatula.

6. 6

   Bake for 45–50 minutes, until the cake is golden and a toothpick inserted into the center comes out clean or with a few dry crumbs.

7. 7

   Let the cake cool for 10 minutes in the pan. Then carefully remove it from the pan and place it on a wire rack to cool completely.

8. 8

   To prepare the topping, heat the heavy cream in a small saucepan or in the microwave, without allowing it to boil.

9. 9

   Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over it and let it stand for 1 minute.

10. 10

    Stir gently with a spatula until the chocolate has melted completely and the mixture is smooth.

11. 11

    Add the unsalted butter and, if desired, the pinch of salt. Mix until the topping is glossy and smooth.

12. 12

    Let the topping cool for a few minutes, until it thickens and is no longer too runny to pour over the cake.

13. 13

    Pour the topping over the completely cooled cake. Spread it slightly so that it drips a little over the edges, then sprinkle crushed pistachios on top.

Notes

The amount of pistachios for decorating was not specified in the publication and was estimated at 20 g. Let the cake cool completely before covering it to prevent the ganache from melting or becoming too runny.

Nutrition per serving

• dessert
• cake
• pistachio
• chocolate
• baked
• blender-made
• vegetarian