Chocolate Pistachio Cake is a delectable and indulgent dessert that combines the rich flavors of chocolate, the nutty goodness of pistachios, and the creamy texture of ricotta cheese. This decadent cake is a perfect treat for special occasions or whenever you crave something sweet and luxurious.

The exact origin of Chocolate Pistachio Cake is not well-documented, but it is believed to have evolved from the traditional chocolate cake recipes enriched with pistachios. Pistachios have a long history, dating back thousands of years to the ancient Middle East, where they were highly prized for their taste and nutritional value. Over time, pistachios spread to various regions and became a favorite ingredient in sweet and savory dishes.

The combination of chocolate and pistachios is a match made in culinary heaven, and bakers and chefs worldwide have experimented with incorporating these two ingredients into various desserts. The idea of incorporating ricotta cheese into the cake likely adds a delightful creaminess to the overall texture, enhancing its appeal.

Nowadays, Chocolate Pistachio Cake is a popular dessert in many countries, loved for its rich flavor, pleasing aesthetics, and the delightful contrast between the crunchy pistachio nuts and smooth chocolate. It has become a go-to choice for celebrations and special occasions, as well as a delightful treat to enjoy during leisurely moments.

INGREDIENTS

• 100g pack pistachio nuts
• 200g bar White Chocolate, chopped
• 450ml essential Waitrose Double Cream
• 250g tub ricotta cheese
• 2 tsp vanilla bean paste or extract
• 330g Double Chocolate Loaf (chocolate cake)
• 3 tbsp Kirsch (optional, cherry liqueur)
• 200g bar Plain Chocolate, chopped
• 2 tbsp golden syrup

INSTRUCTIONS

1. Put the pistachio nuts in a heatproof bowl and cover them with boiling water. Let them stand for 30 seconds, then drain well and transfer the nuts onto several sheets of kitchen paper. Cover with more layers of paper and rub under the palms of your hands to remove the skins.
2. Peel away the skins from the pistachios. Roughly chop the nuts, either by hand or in a food processor.
3. In a heatproof bowl, place the white chocolate and 100ml of the double cream. Set the bowl over a pan of gently simmering water. Allow the chocolate to melt, stirring occasionally. Remove the bowl from the heat and beat in the ricotta cheese and vanilla.
4. Slice the Double Chocolate Loaf cake as thinly as possible. Arrange one-third of the cake slices in a 20cm spring-release or shallow, loose-based cake tin, ensuring the base is lined. Cut the slices to fit the tin. If using Kirsch, drizzle 1 tbsp over the cake slices.
5. Whip another 200ml of the double cream until firm. Stir this whipped cream into the white chocolate mixture, along with all but 2 tbsp of the chopped pistachios.
6. Spread half of the cream and pistachio mixture into the tin, leveling the surface. Arrange half of the remaining cake slices on top and drizzle with another tbsp of Kirsch. Then, spread the remaining cream and pistachio mixture over the cake slices, followed by the remaining cake slices and Kirsch.
7. Cover the cake tin and refrigerate for at least 2 hours to allow the flavors to meld and the cake to set.
8. Melt the plain chocolate in a heatproof bowl over a saucepan of simmering water.
9. Remove the bowl from the heat and add the golden syrup, followed by the remaining 150ml of double cream, stirring until the mixture is smooth. Allow the chocolate mixture to cool slightly, but it should not thicken.
10. Run a knife around the edges of the cake to loosen it, then release the cake from the sides of the tin.
11. Invert the cake onto a serving plate and peel away the lining paper.
12. Spread the melted chocolate mixture over the top and sides of the cake using a palette knife. Sprinkle the reserved chopped pistachios over the chocolate coating.

The Chocolate Pistachio Cake is now ready to be served and savored, delighting everyone with its luscious taste and beautiful presentation. Enjoy!