Two-Tone Chocolate and Pistachio Loaf Cake

Recipe:

Ingredient Notes:

• Nuts. As I mentioned before, my cake was pistachio. If you’d like, you can substitute almonds, hazelnuts, or walnuts.
• Cheese. I baked this cake with creamy ricotta. Whole milk ricotta has a denser, grainier texture, so it’s not the best choice for this cake.
• Eggs. The eggs are medium, weighing about 55 g each. For the best batter consistency, use eggs at room temperature.
• Flour. For this recipe, you need all-purpose flour with about 10% protein.
• Sugar. Use ordinary white granulated sugar. It is better if the sugar is finer so that the crystals will dissolve faster and more easily in the batter.
• Butter. You can use unsalted butter with a fat content of at least 80%. Before beating, make sure it is at room temperature — soft, but not melted.
• Chocolate. For the batter, bittersweet chocolate with a cocoa content of 60-70% is best. In this case, milk chocolate will produce a less pronounced result and add extra sweetness. Semisweet chocolate with about 50% cocoa can also be used.

Let’s start cooking!

Make the pistachio batter.

Grind the pistachios using a coffee grinder or food processor.

Beat the butter, sugar, and ricotta together until creamy.

Add the vanilla sugar and eggs one at a time, beating well after each addition. Then, add the ground pistachios, flour, salt, and baking powder, and mix the batter.

To make the chocolate batter, beat the butter and sugar together. Add the eggs one at a time, followed by the melted chocolate. Next, add the flour, which has been sifted with salt, baking soda, and baking powder, and mix the chocolate batter.

Put the batter into two pastry bags.

Grease the cake pans with oil and line them with parchment paper. Alternate lines of pistachio and chocolate batter on the bottom of the pan.

Add another line of batter in a checkerboard pattern (chocolate on pistachio, pistachio on chocolate). Gently spread the top.

Place the pan in an oven preheated to 180°C (355°F) and bake for about 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Baking times may vary depending on the shape of the pan and the specifics of the oven.

Remove the finished cake from the pan, cool it on a rack, and serve.

Enjoy!

This Two-Tone Chocolate and Pistachio Loaf Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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