Wednesday, August 31, 2011

Chocolate Pistachio Cake

I've been debating whether to post this recipe or not for a couple of days...
You see this recipe is originally a brownie recipe but, these are no brownies to me.
They don't have the texture of a brownie at all, not chewy or gooey.
They don't have that glossy crackly top layer that personally drives me crazy!
The thing is, I decided to post this recipe after all because though I think this is not
the best brownie recipe, it is definitely a very delicious cake recipe!
Light and fluffy, great  dark chocolate flavor, studded with white chocolate and
yummy pistachios (my favorite nut).

Do to that, I decided to change the name to chocolate pistachio cake and
share the recipe with you. You can dust the cake with powdered sugar but I suggest
frosting it with your favorite chocolate frosting! I didn't do either because I was busy
working on my boyfriend's sisters' cake and was running late but next time I bake this
I will frost it with a thick layer of chocolate frosting. Yuuummy!

Chocolate Pistachio Cake
recipe originally named: chocolate chip brownies
from the book: frame> by> frame baking

serves: 12


- 1 c. butter, softened + extra for greasing
- 5 1/2 oz dark chocolate, broken into pieces
- 1 1/2 c. self rising flour
- 2/3 c. superfine sugar
- 4 eggs, beaten
- 1/2 c. chopped pistachio nuts
- 3 1/2 oz white chocolate, roughly chopped
- confectioners' sugar, for dusting

1. Preheat the oven to 350 degrees. Grease and line a 9-inch square pan.

2. Place the dark chocolate and butter in a heat proof bowl set over a
saucepan of simmering water, stirring until melted  OR place both in a
microwave safe bowl (like I did) and heat for 15 seconds then stir,
repeat process until chocolate is completely melted.

3. Sift the flour in separate bowl and stir in superfine sugar. Stir the eggs
into the chocolate mixture, then pour into the flour and sugar; beat well.
Stir in the nuts and white chocolate.

4. Pour the mixture into prepared pan, use spatula to spread evenly.

5. Bake in preheated oven for 30-35 minutes, or until firm around the edges.
Cool in pan for 20 minutes, then turn out onto wire rack, cool completely.

6. Dust with confectioners' sugar (which I didn't do because I ran out) OR
slather a great chocolate frosting on top ;) Cut into 12 squares and serve.

bestest with milk <3


  1. Yum, chocolate and pistachios. Your cake + a cold glass of milk = happiness.

  2. @Lynne, I couldn't agree more with you haha (:
    thanks for the lovely comment.

  3. Looks delicious!