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Chocolate Biscuit Cake with Pistachio Cream Filling: A Decadent Delight for Every Occasion
If you’re looking to impress guests at your next gathering or simply treat yourself to something indulgent, then this Chocolate Biscuit Cake with Pistachio Cream Filling is the perfect dessert! Combining the richness of chocolate with the nutty goodness of pistachios, this cake is an irresistible blend of flavors and textures. The smooth pistachio cream filling adds a luxurious touch to the crispy biscuit layers, while the chocolate coating offers a satisfying crunch and sweetness. Whether you’re celebrating a special occasion or simply craving something decadent, this cake is sure to become a favorite.
Let’s dive into this delightful recipe that brings together the best of both worlds: chocolate and pistachio!
Ingredients:
For the Biscuit Layers:
- 200g (7 oz) digestive biscuits (or any plain biscuits you prefer)
- 150g (5.3 oz) unsalted butter, melted
- 100g (3.5 oz) dark chocolate, melted
- 2 tablespoons sugar (optional, depending on your sweetness preference)
- 1 teaspoon vanilla extract
For the Pistachio Cream Filling:
- 200g (7 oz) unsalted pistachios (shelled and unsalted, ideally roasted)
- 150g (5.3 oz) mascarpone cheese (or cream cheese as an alternative)
- 100ml (3.4 oz) heavy cream
- 2 tablespoons powdered sugar (or more, depending on sweetness)
- 1 teaspoon vanilla extract
- A pinch of salt
For the Chocolate Coating:
- 200g (7 oz) dark chocolate
- 2 tablespoons unsalted butter
How to Make Chocolate Biscuit Cake with Pistachio Cream Filling:
1. Prepare the Biscuit Layers:
- Break the digestive biscuits into rough, small pieces. You want them to be irregular in size for texture, but not too tiny—about the size of a small coin is perfect.
- In a large mixing bowl, combine the crushed biscuits with the melted butter, melted dark chocolate, sugar, and vanilla extract. Stir everything together until the biscuit pieces are well coated and the mixture holds together. If it feels too dry, you can add a little more melted butter or chocolate.
- Once everything is well mixed, press the biscuit mixture into the bottom of a round springform pan (around 8 inches in diameter) or any cake pan lined with parchment paper. Make sure to press it firmly and evenly to create a solid base layer.
- Place the pan in the refrigerator for about 30 minutes to set the biscuit layer while you prepare the pistachio cream filling.
2. Make the Pistachio Cream Filling:
- Start by blending the pistachios in a food processor until they turn into a fine paste. If you don’t have a food processor, you can also chop the pistachios as finely as possible, but a paste will give the filling a smoother texture.
- In a mixing bowl, combine the pistachio paste, mascarpone cheese, and heavy cream. Using a hand mixer or whisk, beat the mixture until smooth and creamy.
- Add the powdered sugar, vanilla extract, and a pinch of salt. Continue to mix until the filling reaches a thick, creamy consistency. Taste the mixture and adjust the sweetness by adding more sugar if needed. If you want it extra creamy, you can add a bit more mascarpone or cream.
- Once the pistachio cream filling is ready, take the biscuit base out of the fridge and spread the pistachio cream over the biscuit layer evenly. Use a spatula to smooth it out and make sure the filling reaches the edges of the pan.
- Place the cake back in the refrigerator and let it chill for at least 2 hours or until the pistachio cream is set. For the best result, you can leave it overnight.
3. Prepare the Chocolate Coating:
- For the chocolate coating, melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring in between, until smooth.
- Once the chocolate mixture is melted and smooth, pour it over the chilled pistachio layer, spreading it gently with a spatula to ensure an even coating over the top of the cake.
- Place the cake back into the refrigerator for an additional 30 minutes to an hour, or until the chocolate coating has set and hardened.
