Mozart-Inspired Chocolate and Pistachio Cake
Description
This cake is subtle and not overly sweet, with just a hint of elegance.
I first heard of Mozart cake some time ago, and one day I felt inspired to create my own version.
While the original Viennese recipes are usually made with pistachio sponge and include marzipan, I decided to add a little twist by using a chocolate sponge paired with pistachio cream.
This way, it also reminds me of the famous Mozartkugel candies.
If you love the combination of chocolate and pistachio, this cake is a delicious and refined treat.
Chocolate Sponge
Pistachio Paste
Pistachio Cream
Ganache
Instructions
Chocolate Sponge
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Preheat oven to 180°C (360°F). Grease and line a round cake pan with parchment paper.
Beat eggs with sugar until pale, thick, and tripled in volume (about 7 - 10 minutes).
Sift together flour, cocoa powder, and baking powder. Gently fold into the egg mixture in batches. Add melted butter and fold until just combined.
Pour into the prepared pan and bake for 35 - 40 minutes, or until a skewer inserted in the center comes out clean.
Cool completely, then slice horizontally into 3 - 4 thin layers.
Pistachio Paste
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Blanch the pistachios (if not already blanched):
Boil shelled pistachios in water for 1 - 2 minutes. Drain and rub in a towel to remove skins. Let dry completely before blending.Blend the pistachios in a high-speed food processor or blender. Scrape down the sides as needed. Add oil gradually if the paste is too thick or dry. Blend until very smooth and slightly glossy.
Pistachio Cream
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In a large bowl, beat the mascarpone and pistachio paste together until smooth. Add powdered sugar and mix briefly to combine. Pour in the cold cream and whip until light, fluffy, and spreadable. Chill before using for the best consistency.
Ganache
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Heat heavy cream and milk in a small saucepan until warm but not boiling. Pour over chopped chocolate. Let sit for a minute, then stir gently until smooth. Add butter and stir until the ganache is glossy. Cool slightly before using as a glaze or filling.
Assembling the Cake
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Place the first sponge layer on a serving plate and spread with pistachio cream. Repeat with the next two layers and keep the top layer empty. Chill the cake for 1 hour to set. Spread slightly cooled ganache over the top layer. Decorate with chopped pistachios, berries, or other toppings of your choice. (I used coffee beans, raspberries, and fresh mint.)
