Sunterra Sinful Chocolate Pistachio Cake
Serves 8 to 10
- 3 chocolate sponge cake layers, 9 inch round
- 400g bittersweet chocolate
- 200ml cream, 36%
- 160g butter, cubed soft
- 100g pistachios, shelled
- 80g raspberries or strawberries
- Chocolate glaze
- 100g bittersweet chocolate
- 100ml cream, 36%
Place the pistachios in a lined tray and roast in a preheated oven at 350F for about 4 to 6 minutes. Remove from oven to cool. Once cool enough to touch, rub with hands to discard any pistachio skin. Chop them up roughly and set aside.
Prepare a ganache by heating the cream on a stovetop to a gentle simmer. Meanwhile chop up the chocolate and place in a heatproof bowl. Pour the hot cream over the chocolate and whisk to a smooth consistency. Gradually whisk in the soft butter and set aside to cool to a spreadable consistency.
Place one cake layer on a cake board or flat 10" platter. Place one third of the ganache in the center and gently spread evenly with a spatula. Sprinkle one third of the pistachios on the ganache spread. Repeat the process with the second layer. Place the third cake layer on top, and spread the remaining ganache on the top and sides of the cake.
For a glaze finish, place the assembled cake in the fridge and heat the cream on a stovetop to a gentle simmer. Meanwhile chop up the chocolate and place in a heatproof bowl. Pour the hot cream over the chocolate and stir until the chocolate melts. Let it cool for a few minutes and then gently pour over the cake. Let the glaze set in the fridge and then garnish with the rest of the chopped pistachios and raspberries. Place in the fridge for at least two hours.
*You can drizzle ¼ cup of fresh orange juice and 1 tbsp of Grand Marnier evenly on the three layers of sponge before spreading the ganache for moister cake.
