Chocolate Pistachio Cake

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READY IN: 40mins
Recipe by Chef mariajane

Fresh avocados, with their mild flavor and texture, are gaining popularity among chefs and home cooks for use in desserts. From pies and biscotti to cakes, custards and ice creams, it's fun to experiment using an ingredient that has not before been considered a dessert item. Here is a decadent cake to try at home. The Crème anglaise can be made a day ahead.

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F On a baking sheet, arrange pitachios and place on oven for about 15 minutes to toast nuts until they are dry an aromatic.
  2. Stir pistachios occasionally, being careful not to let them brown; let cool completely. Finely grind nuts in foold prcessor, with 1/4 cup sugar and the flour, pulsing on/off, untl the consistency of fine meal.
  3. Increase the oven temperature to 350°F Butter an 8-inch springform pan, line with parchment paper, then turn papaer over.
  4. In a microwave-safe bowl, combine chocolate and butter and microwave on medum power for 2 1/2 minutes. Stir until smooth.
  5. In the bowl of an electric mixer on medium speed, beat egg yolks with the whisk attachement.
  6. Gradually add 1/2 cup of the sugar and continue beating until yolks are thick. Add avocados, increase speed and beat until smooth.
  7. Reduce speed to low and gradually stir in vanilla, chocolate and nut mixtures.
  8. In a medium bow, beat egg whites with cream of tartar on medium speed until peaks form. Add 1/4 cup sugar, 1 tablespoons at a time and continue beating until stiff but not dry.
  9. Gently fold beaten whites into 1/2 of yolk mixture. (yolk mixture will be very thick).
  10. Fold yolk mixture back into remaining whites. Pour into prepared pan. Tap pan on work surface and smooth tip with a spatula to level. Bake for about 40 minutes or until a toothpick inserted into the center comes out almost clean. Allow cake to cool in pan.
  11. Remove sides of springform pan and, using a long spatula, slide the cake off the paper onto the serving plate. Sprinkle with powdered sugar.
  12. Ladle Crème anglaise into the center of each dessert plate, place a wedge of cake in the center of the plate and serve immediately.
  13. AVOCADO CRÈME ANGLAISE: In a food processor, place avocado, pulsing on/off until coarsley chopped.
  14. In a small heavy saucepan, mix milk and sugar together and bring just to a boil over medium heat.
  15. In a medium bowl, whisk egg yolks together just to blend.
  16. Whisk scalded milk into yolks, a drop at a time, and return mixture to saucepan.
  17. Stir over medium-low heat with a spatula until sauce thickens. Do not allow mixture to simmer or boil at any time or it will curdle.
  18. Add mixture to avocado in food processor and process, stoppng to scrape down sides of the container, until completely puréed. Cover and refrigerate until 30 minutes before serving.

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