Pistachio & Milk Chocolate Squares
Indulge in the delightful combination of crunchy pistachios and creamy milk chocolate with this decadent cake. The nutty flavors of the pistachios are finely chopped and blended with chocolate, sugar, butter, and other key ingredients to create a rich batter that bakes into a moist and tender cake. Topped with a luscious milk chocolate and soured cream icing, each square of this treat is a perfect balance of sweetness and nuttiness. Experience the joy of baking and savoring this Pistachio and Milk Chocolate Cake with loved ones today.
— Constant Cookbook
Ingredients
- 140g shelled pistachios
- 200g milk chocolate , broken into chunks
- 200g golden caster sugar
- 200g very soft butter
- 3 eggs
- 200g self-raising flour
- 100ml milk
- 150ml soured cream
Instructions
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
- Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
Cook Time
50M
Prep Time
PT30M
Yield
Cuts into 16 squares
Nutrition
- Calories: 342 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.35 milligram of sodium
Comments
No comments found.