Pistachio Chocolate Cream Crunch

Pistachio Chocolate Cream Crunch


4-6 servings


Bottom Part of the Cake:

1 cup / 160 g bittersweet chocolate, chopped into small pieces

1 cup / 123 g pistachios, whole

1 cup / 80 g wafers, crumbled

⅓ cup / 72 g grapeseed oil


Top Part of the Cake:

1 cup / 170 g white chocolate

2/3 cup / 150 g butter

½ cup / 62 g pistachio powder

1 cup / 230 g whipping cream

1 tbsp / 8 g powdered sugar


Bottom Part of the Cake
Put chocolate in a medium sized bowl and using a bain-marie, melt the chocolate. Put the whole pistachio kernels and grapeseed oil into a blender, and blend on high speed. Pour the blender contents into the bowl of melted chocolate, add in the crumbled wafers, and mix together with a spatula.

Center ring mold over cake circle, and pour the bowl contents into the ring mold – packing it down evenly with the spatula to form the crust. Put in the refrigerator to set for at least 30 minutes.


Top Part of the Cake
Put the white chocolate and butter in a medium sized bowl and using a bain-marie, melt the chocolate and butter. In a mixer, whip the cream until stiff. Gradually add ¼ cup (31g) of pistachio powder into the cream and mix well.

Add the melted white chocolate and butter into the mixing bowl, and mix well.

Take crust out of the refrigerator and pour the bowl contents on top of the crust, evenly and smoothly spread out with a spatula. Put cake back in the refrigerator for at least 2 hours.

After 2 hours, cut off the excess cardboard cake circle with scissors to the same dimensions as your ring mold. Then, using a blow torch, warm the sides of the ring mold and remove. Sprinkle the remaining ¼ cup (31 g) of pistachio powder on top of the cake.

Dust lightly with powdered sugar and serve cold.


Suggested Wine Pairing: 20-year old Tawny Port


Equipment, smallware and tools: 9-inch (23 cm) cardboard cake circle, 8-inch (20 cm) diameter x 2-inch (5 cm) tall ring mold, two medium mixing bowls, mixer, blender, blow torch, spatula, whisk, scissors.

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