Pistachio and Chocolate "Brick" - Recipes

Pistachio and Chocolate "Brick"

Serves 8
Pistachio and Chocolate
Rating: (0ratings)


50 g pistachio paste or ground pistachio nuts
120 g Dansukker Icing Sugar
50 g Dansukker Granulated Sugar
5 eggs
30 g butter
90 g wheat flour
70 g chopped hazelnut flour

100 g Dansukker Light Syrup
30 ml rum

250 g dark chocolate (72% cocoa)
250 g whipping cream

Chocolate Coating
500 g dark chocolate (72% cocoa)
200 g butter


Put one egg aside, take rest and separate the whites from the yolks. Eggs should be at room temperature. Mix pistachio mass with egg yolks, add one whole egg and beat together until the mixture is soft and fluffy. Gradually, add Icing sugar, stirring continuously until smooth consistency. Add melted and cooled to room temperature butter, whip. Beat the egg whites. Divide sugar into three parts, and add part by part to the whites, without stopping the mixer, and beat until stiff foam. At the end, gently fold in the pistachio mixture. Mix wheat flour and hazelnut flour and add to the mass. Continue to stir until homogenous. Line long rectangular cake form with parchment, pour in the batter, spread evenly and bake in a preheated oven at 170°C for 30 minutes.

Mix syrup with 50 g drinking water, add rum.

Make the filling: in a saucepan, bring cream to the boil and add chopped chocolate. Stir (but don't beat up) until the mixture is shiny.

Cut baked sponge into three horizontal layers and generously sprinkle each layer with the mixture of syrup and rum. Line the same cake form with a new sheet of parchment. At the bottom, spread 1.5 cm layer of filling, cover with soaked buiscuit, then spread 0.7 cm layer of filling, then another biscuit, then another layer of filling, and finish with biscuit. Put in the refrigerator for 30 minutes.

Prepare the coating: melt chocolate in a saucepan, add melted butter. Take the cake out of the form, smooth the edges and pour over the chocolate coating.

Serve, cut into pieces, together with sour berry sauce.


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