Chocolate pistachio orange cake

12 servings

Ingredients

Quantity Ingredient
1 Pistachio Sponge
1 cup Blanched pistachios
¾ cup Cake flour
4 Eggs separated
¾ cup Sugar
1 teaspoon Grated lemon zest
¼ teaspoon Almond extract
1 Orange Ganache
12 ounces Chocolate, finely cut
1 cup Heavy whipped cream
3 tablespoons Orange Liqueur
1 Candied Orange Filling
½ cup Candied orange peel
2 tablespoons Orange Liqueur
1 Whipped Cream
1½ cup Heavy whipping cream
2 tablespoons Sugar
2 tablespoons Orange Liqueur
1 Shaved Milk Chocolate
1 Candied Orange Peel
1 Blanched Pistachios
1 Sugar, confectioners
1 Moistening Syrup
½ cup Water
¼ cup Sugar
3 tablespoons 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 2½ - 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 350 degrees F 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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