Chocolate cake with pistachios and olive oil

8 servings

45 minutes

Chocolate cake with pistachios and olive oil is a combination of rich flavors and delicate texture that reflects the spirit of Greek cuisine. Greeks are known for their love of natural ingredients, and this dessert is a vivid testament to that. The tender layers with pistachios impart a subtle nutty aroma, while the olive oil keeps them soft and moist. The cream made from melted chocolate and whipped cream has a velvety consistency, creating a harmonious blend with the nutty notes of the batter. This cake is perfect for festive occasions, but its refined taste makes it a favorite dessert in everyday life as well. Before serving, it is dusted with cocoa powder, adding a slight bitterness that highlights the sweetness of the chocolate. Greek cuisine is not afraid to experiment, and this cake is a true embodiment of elegance and gastronomic pleasure.

Energy value per serving

• Calories: 814.5
• Proteins: 9.9g
• Fats: 70.5g
• Carbohydrates: 37.7g

Ingredients

• Wheat flour: 25 g
• Powdered sugar: 80 g
• Crushed pistachios: 110 g
• Sugar: 10 g
• Chicken egg: 2 pc
• Egg white: 2 pc
• Extra virgin olive oil: 215 ml
• Cream 35%: 500 ml
• Chocolate: 300 g

Cooking steps

1. Preheat the oven to 190 degrees.

2. Prepare the dough. In a bowl, mix powdered sugar, crushed pistachios, and flour with a large spoon, then stir in 2 eggs. Separately, beat the egg whites with sugar until thickened. Slowly pour the resulting mixture into the dough preparation while stirring, and add 15 grams of olive oil.

   Required ingredients:

   • Powdered sugar: 80 g
   • Crushed pistachios: 110 g
   • Wheat flour: 25 g
   • Chicken egg: 2 pieces
   • Egg white: 2 pieces
   • Sugar: 10 g
   • Extra virgin olive oil: 215 ml

3. Evenly distribute the dough and shape 2 layers about 5 cm thick and 20 cm in diameter. Place the layers on a baking sheet lined with greased parchment paper and put in the oven for 12-15 minutes. Remove the layers from the oven and let them cool.

4. Melt the chocolate with a glass of olive oil in a water bath. Whip the cream. Let the mixture cool to 38–40 degrees and, stirring, add the whipped cream.

   Required ingredients:

   • Chocolate: 300 g
   • Extra virgin olive oil: 215 ml
   • Cream 35%: 500 ml

5. Assemble the cake using a detachable mold with a diameter of 22-24 cm: evenly spread half of the chocolate mixture on one layer, cover with a second layer, and do the same with the remaining mixture. Place the cake in the refrigerator to cool and set.

6. Before serving, remove the mold and sprinkle the cake with cocoa powder.

   Required ingredients:

   • Powdered sugar: 80 g