Chocolate Pistachio Almond Cake Rich And Easy Food

CHOCOLATE PISTACHIO CAKE

Steps:

• Blend first 6 ingredients; then beat 2 minutes.
• Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
• Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
• Mix well. Set aside.
• Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
• Bake at 350 degrees for 60-65 minutes.
• Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
• You can use butterscotch instant pudding for a chocolate butterscotch cake.

CHOCOLATE, PISTACHIO, ALMOND CAKE (RICH AND EASY)

Steps:

• Preheat oven to 350 degree.
• Grease and flour a bundt pan.
• Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
• Adding more or less sugar.
• Pour on cooled cake and garnish by pressing in almond slices and serve.

CHOCOLATE-PISTACHIO TORTE

Steps:

• Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
• In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
• Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
• Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

PISTACHIO AND ALMOND CAKE WITH ORANGE SALAD

Steps:

• To make the cake, preheat the oven to 300°F. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
• In a food process, combine the pistachios and almonds and pulse until finely ground. Set aside.
• Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from the lemons directly into the bowl. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in the flour and salt and mix just until incorporated.
• Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
• To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice. Repeat with all of the remaining oranges. Set the oranges slices aside until needed.
• Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy. Add any captured orange juice along with the lemon juice to the marmalade. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette. Let cool.
• To serve, preheat the oven to 400°F. Cut the cake into generous slices and place on a baking sheet. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
• Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios. Serve immediately.

ALMOND CHOCOLATE CAKE WITH GANACHE

Steps:

• Heat oven to 350, grease and flour a 9x13 pan.
• sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
• With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
• Slowly add the sugar, about 2 Tbls at a time.
• When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
• Add the eggs one at a time, beating for 10 seconds between each addition.
• Add the melted chocolate and honey and beat for a few seconds until smooth.
• With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
• Beat with an electric mixer on low speed until the mixture looks smooth.
• Transfer the batter to the prepared pan and smooth the top.
• Bake for about 30 minutes or until a cake tester comes out clean.
• Cool the cake on a wire rack.
• Ganache:.
• Heat the cream on the stove until just under a boil.
• Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
• Stir until the chocolate is all melted and thouroughly combined into the cream.
• Frost the top of the cake only with the ganache while the cake is still warm.
• Serve at room temperature.

CHOCOLATE PICNIC CAKE

Steps:

• Set oven to 350 degrees.
• Set oven to second lowest position.
• Grease an 8-inch square or round pan.
• In the microwave melt chocolate squares; cool 10 minutes.
• In a bowl combine the flour with baking soda and salt; set aside.
• In a mixing bowl beat egg and sugar until well combined.
• Beat in the water and oil.
• Stir in melted chocolate and dry ingredients; mix until blended.
• Pour batter into greased pan then sprinkle chocolate chips over batter.
• Bake for 32-38 minuntes or until cake tests done.