Chocolate Pistachio Orange Cake
Author/Submitted by: Servings: 12 Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
Pistachio Sponge 1
c
Blanched Pistachios 3/4
c
Cake Flour 4
Eggs Separated 3/4
c
Sugar 1
t
Grated Lemon Zest 1/4
ts
Almond Extract 1
Orange Ganache 12
oz
Chocolate, Finely Cut 1
c
Heavy Whipped Cream 3
tb
Orange Liqueur 1
Candied Orange Filling 1/2
c
Candied Orange Peel 2
tb
Orange Liqueur 1
Whipped Cream 1 1/2
c
Heavy Whipping Cream 2
tb
Sugar 2
tb
Orange Liqueur 1
Shaved Milk Chocolate 1
Candied Orange Peel 1
Blanched Pistachios 1
Sugar, Confectioners 1
Moistening Syrup 1/2
c
Water 1/4
c
Sugar 3
tb
Orange Liqueur
Directions:
This striking and unusual dessert utilizes three flavors which
harmonize beautifully in taste and appearance. PREPARING THE SPONGE:
Butter a 9-inch diameter x 2 1/2 - to - inch deep springform pan and
line the bottom with a piece of parchment paper, cut to fit. Process
the nuts in a food processor until very fine. Sift the cake flour
over the nuts and combine. Whip the yolks, then whip in half the
sugar until light in color and aerated. Whip the egg whites and salt
on medium speed until white and opqaque. Increase the speed and whip
in the remaining sugar. Continue whipping the whites until the whites
hold a firm peak. Fold the yolks into the whites, then fold in the
pistachio mixture in two or three additions. Pour the batter into the
prepared pan. Bake at 350F about 30 minutes. Remove from the pan and
cool on a rack, on the paper. PREPARING THE GANACHE: Place the
chocolate in a bowl. Bring the cream to a boil and pour over the
chocolate. Let stand 2 minutes, then whisk smooth and strain into
another bowl. Refrigerate, whisking until cool, but not set.
PREPARING THE SYRUP: Combine the water and sugar in a small pan and
bring to a boil. Cool and stir in the orange liqueur. PREPARING THE
FILLING: Finely chop the peel and combine with the liqueur. PREPARING
THE WHIPPED CREAM: Combine the cream, sugar and liqueur and whip on
medium speed until firm. ASSEMBLING: Using a sharp serrated knife,
divide the Pistachio Sponge into two layers and place one on a
cardboard. Moisten with half the syrup and spread with most of the
Ganache, reserving some for a decoration. Drain the candied peel and
distribute evenly on the Ganache. Cover with a layer of whipped
cream. Place the second layer on the cream and moisten with the
remaining syrup. Cover the outside of the cake with the shipped cream
and press the shavings against the side of the cake. Make a border of
rosettes around the edge of the cake with the remaining Ganache and
decorate the rosettes with cutouts of candied peel and some
pistachios. Place some chipped pistachios in the center and dust them
lightly with confectioners' sugar. HOLDING: Refrigerate the cake for
up to 6 hours before serving.
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