Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- In a large bowl, whisk together the flour, sugar, eggs, melted butter, milk, and baking powder until smooth.
- Divide the mixture into two equal parts—one for pistachio and one for chocolate.
- Stir pistachio paste into one half of the batter; fold melted dark chocolate into the other half.
- Pour the batters alternately into a greased loaf pan.
- Swirl the batters lightly with a knife or skewer to achieve a marbled effect.
- Bake the cake for about 45 minutes, checking doneness with a toothpick.
- Once the cake has cooled, melt the milk chocolate in short bursts in the microwave.
- Stir in the chopped hazelnuts until evenly coated.
- Pour the chocolate hazelnut mixture over the cake and let it set before slicing.
Nutrition
Calories: 366kcalCarbohydrates: 39gProtein: 6gFat: 20gSaturated Fat: 8gCholesterol: 57mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 21gVitamin A: 400IUCalcium: 50mgIron: 1mg
Notes
If you can't find pistachio paste, almond paste works wonderfully too. For a nut-free version, consider crushed pretzels or rice cereal for crunch.
Toasting the pistachios before making the paste can enhance the flavor.
For storage, keep the cake in an airtight container at room temperature for up to three days. Wrap individual slices in plastic for freezing, lasting up to a month.
Always use high-quality chocolate for the best results, and remember not to rush the glazing process!
Tried this recipe?Let us know how it was!