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A weekend that we give the friends, to go to the field with the children. And as expected, I got the picnic.
In my line, I wanted to carry something different, but of course being in the field I needed something that was easy to transport. So as almost always I opted for a cake.
I was a little tired of the usual cupcakes. And what was my surprise when I found this chocolate and pistachio cake on the peppermint smell blog. The mix of flavors is exquisite. And the contrast will surprise diners, you'll see!
The only downside is that you have to peel the pistachios and not eat them!
Equivalences with TM21
A doubt, does not have yeast ??
Hello star, in principle it does not have yeast, because you can use sponge cake that you do not need. I used pastry and look at the result. But now I put it in the ingredients. A packet of yeast is fine ...
Exactly, I started doing it when the same question has assailed me!
Lidia is already corrected, I have not put it because biscuit flour was used, but I used pastry flour and without yeast and also great. but better if the sponge cake is not used, add an envelope.
Hello Virtues, one question, can I use milk chocolate instead of fondant chocolate? is that my children like milk better. Thanks.
Hello Gema, I have not tried it with milk chocolate, but I think so ... there would be no problem, when you do it, tell me ...
Well, to peel pistachios, ha ha ha ha.
I'm going to try to see how such, what is the look "rich rich."
Hey, the chocolate is too big, you can see the pieces, right?
The mold is from Plum-kake. Thanks for being there ... Kisses
Nuria, well, start peeling pistachios, hahaha, but don't eat any ehhh? 🙂
The pieces of chocolate are to taste ... if you look at the photo you can see some big men, that is already consumer taste, and the mold is the same, as you prefer ...
You tell me how are you ...
A little question, although it seems a bit silly ...
Are the 100 g of pistachios already peeled?
Hello Ana, if I tell you the truth, it is according to the taste of each one if you want a lot of pistachios or not. If you want a lot of pistachios then 100gr peeled, if you don't want to peel so many then there are 100gr unpeeled ... you tell me ...
Thank you very much!
Hello, I'm on the weekend in the field and today before Armosa I made the cake for the snack and it came out a little more
brown than you but he's dead thanks
Hello, I'm on the weekend in the field and today before Harmosa I made the cake for the snack and it came out a little more
brown than you but he's dead thanks
I have made this cake and it has not come out, are the quantities correct? It is rare that it contains much more sugar than flour.
yes paqui, also I do it very often, what I do is add a little less sugar so as not to abuse too much ...
I do not know why, but I have followed the recipe step by step and the cake has not come out, it remains soupy even after leaving it in the oven for 10 minutes more, even being a modern oven with enveloping air.
Hello Rocio, the truth is that I could not tell you, maybe you forgot some ingredient, since almost when the heat begins to give it, it begins to curdle. Or maybe you didn't hit the oven temperature….
Hello,
I did it yesterday and it didn't come out either 🙁 it was very soupy after 30 min and I left it up to 20 min more, puncturing it every 5 min and nothing.
It went up very well at first but it started to come out and when it was removed it sank: - / ????
What I was able to save is very rich but with a fatal presence and, on the other hand, too "juicy"
I did it to the letter, quantities, oven, time… ..
What would have happened?
Ana how sorry I am, and I am really sorry. I have read and reread the recipe over and over again, I have compared it to the recipe on the blog that I extracted it, and I see no failure when writing it. Besides, I will have already done it about six times and without problems….
Hello, to say that it has happened to me exactly the same as Ana, I did it as it is stated in the recipe, it rose perfectly in 30 minutes and then after resting for a few minutes in the oven…. it disappeared, it sank and it was no longer a cake.
My question is, if after grinding the chocolate you don't have to put the butterfly? and add the butter, sugar and eggs at the same time.
Hello. A couple of weeks ago I made this cake and the same thing happened to Ana. At first the cake started to rise a lot. As half an hour had elapsed it was not yet cooked, I was adding time and the cake was coming out of the container. I kept half the dough in and half out. The one that was left was very tasty, but the one that was left was burned. The cause of this problem I do not know, unless it has too much yeast. You Virtues commented that you did not put any yeast in it and it turned out well. I did put a Royal envelope, as the recipe says. I don't know if I dare to do it again.
Hi Rosa, I'm sorry about the cake ...
To be honest, I have not made this recipe yet, but from what you tell me, if you decide to do it again, you can use a larger mold or divide the dough into two mediums.
On the other hand, I don't know if you know cake 123, with 1 yogurt, 1 measure of oil yogurt, 2 of sugar, 3 of flour and 1 sachet of yeast. If you add the chocolate and pistachios to this, it will surely also be very tasty.
You will tell me!!
Oh, and 3 eggs, which I had forgotten ...
I've already done it twice and the same thing has happened to you. It seems to go up but when you take it out of the oven it goes down and the inside remains creamy. There is no cake texture inside, although it must be said that it is still very good. The problem is that he does not look good for a meeting.
Well wow ... sorry.
To be honest with you, I have not tried it yet, but if I had to advise you with what you have told me, I would give it more time in the oven and at a lower temperature. You can also try making another cake recipe by adding the chocolate and pistachios to the dough ... I don't know if it will be as rich as Virtudes. In case you dare, I will give you a very easy recipe: 3 eggs, 1 yogurt, 1 measure of oil yogurt, 2 of sugar, 3 of flour and 1 sachet of yeast.
Luck !!
Hello again. Yesterday I dared to make this cake again, but I made a few small changes. I put a little more flour, 200g, and poured it into a 28 cm round mold. Like all the cakes I make in my oven, it took an hour to cook. It came out very fluffy and terrific. All the best.
Cool! The truth is that chocolate with pistachios is one of those combinations that sound great.
About the ovens… each one is a world, right?
Thanks for your comment!
What joy Rosa! In the end, the important thing is to know the oven of each one, they are a world! In the end, what we give here are indications, but each one will have to adapt it. Thanks for following us!
Thanks for your recipes !!! As always I have used my flour for celiacs and it has turned out very good !! By the way, how expensive are pistachios! hehehehe !!! Thank you very much
How good Eva! We love that you can adapt the recipes to your needs. Yes ... it's true ... pistachios are not very cheap ... but they are sooo delicious. Thanks for writing to us!
And if we wanted to add banana, when would we do it ????
Hi Juan Carlos, you can add it in point 4, along with the eggs and sugar. By bringing banana, if you want you can reduce the amount of sugar a little. I would put about 200g of sugar. Thanks for writing to us! You will already tell us how the result is for you, we will love to hear it! 🙂
Thank you very much!!
Pistachios always stay in the background. How can I make it "float" on the cake?