Passover is almost here, and in less than a month we’ll be sitting around the beautiful Seder table for the traditional feast. I’m actually not a big fan of Passover, and this holiday is really not my favorite, but every year I, of course, make the desserts.
This pistachio cake is perfect for Passover, but I make it all year round too for friend and family who avoid gluten or suffer from celiac. It’s a beautiful cake made of three layers of pistachio cake filled with chocolate cream. If you like chocolate and pistachios (with a hint of espresso) – you’re going to love this cake.
Gluten Free Pistachio Cake filled with Chocolate Cream and Espresso
For the pistachio cake layers:
- 5 large eggs
- 180 grams (3/4 cup + 3 tbsp.) sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 60 grams (2/3 cup) natural ground pistachios
- 60 grams (2/3 cup) almond meal
- 80 grams (1/2 cup + 1 tbsp.) cornstarch
For chocolate cream:
- 500 ml. (2 cups) milk
- 1 tsp. vanilla extract
- 4 large egg yolks
- 140 grams (3/4 cup) sugar
- 50 grams (5 tbsp.) cornstarch
- 100 grams dark chocolate (chopped)
- 250 ml. (1 cup) cold whipping cream
For espresso syrup:
- 120 ml. (1/2 cup) water
- 120 grams (1/2 cup + 2 tbsp.) sugar
- 30 ml. (2 tbsp.) espresso (liquid)
For decoration:
- Roasted pistachios (chopped)
- Espresso macarons
- Pistachio cake: preheat 175c degrees
- In a mixer bowl with a whipping attachment place eggs, sugar, salt and vanilla and whip at high speed for 5-6 minutes or until airy fluffy foam is formed.
- Add ground pistachios, almond meal and cornstarch, and fold with a spatula until combined.
- Divide the batter evenly between three lightly greased cake pans and flatten the top with a palate.
- Bake each cake layer separately for 8-10 minutes or until it is golden and springy to the touch. It is important to completely cool the three layers before the cake is assembled.
- Chocolate cream: in a small pot, put milk and vanilla and heat to a boil.
- In a medium bowl whisk egg yolks, sugar and cornstarch until combined.
- Add about 1/3 of the hot milk into the egg yolk mixture and whisk well until combined.
- Return the mixture to the remaining milk in the pot and whisk.
- Return the pot to the stove and cook over medium heat while whisking constantly until thick pastry cream is formed.
- Remove from the stove and add in the chopped chocolate. Mix well until combined and melted completely.
- Transfer the cream to a flat container, cover the surface of the cream with a plastic wrap and cool for about 2-3 hours in the refrigerator, until it is completely cold.
- When the cream is cold, transfer it to a clean bowl and whisk until it returns to its original texture.
- In a mixer bowl, whip the cream until stable whipped cream is formed .
- Fold the whipped cream into the chocolate cream until light and airy chocolate cream forms.
- Cool in the refrigerator until assembly of the cake.
- Espresso syrup: in a small pot, put water and sugar and heat to a boil. Lower the flame and cook for 2-3 more minutes.
- Remove from the heat, add in the espresso and stir well. Cool before use.
- Assemble the cake: place the first cake layer on a serving plate and gently brush it with syrup. Pour over about ¼ of the chocolate cream and straighten with a palate knife.
- Place the second cake layer on top of the cream and gently press it. Brush with syrup and pour another ¼ of the cream on top. Straighten with a palate knife.
- Place the third layer of the cake on top of the cream, brush it with syrup and cover the cake completely (top and sides) with the remaining chocolate cream.
- Transfer the remaining cream into a piping bag fitted with a small round piping tip and drizzle small chocolate cream mounds on top of the cake.
- Refrigerate for at least 3 hours before serving.
- Before serving, decorate with macarons and chopped pistachios.
- If you don’t like pistachios you can replace them with an extra amount of almond meal.
- Baking in 3 different cake pans is easier in this case, instead of cutting a whole cake to 3 equal layers, as the cake layers are quite tender and soft.
- You can omit the espresso from the syrup if you don’t like coffee.
- It’s important to use dark chocolate with at least 55% cocoa solids in the cream to get a stable chocolate cream.
- Keep the cake well covered in the refrigerator for 4-5 days.