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.
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.
- Icing sugar: 80 g
- Chopped 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.
- Chocolate: 300 g
- Extra virgin olive oil: 215 ml
- Heavy cream 35% fat: 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.
- Icing sugar: 80 g
