Recipe:
Source: https://www.vkusnyblog.com/recipe/shokoladno-orexovyj-keks/Notes on ingredients:
Nuts. As I wrote in the introduction, my cake was pistachio. As a substitute you can use almonds, hazelnuts, or walnuts.
Cheese. I baked this cake with soft ricotta. Alternatively, you can add soft curd cheese (tvorog) instead. In that case I recommend adding an extra 1/4 tsp baking soda to the batter in addition to the baking powder (no acid is needed!).
Eggs. Egg size — medium, C-1 or M — about 55 g by weight. For better batter consistency, use eggs at room temperature.
Flour. In this case use regular top-grade flour with about 10 g of protein per 100 g.
Sugar. Use ordinary white sugar. It’s better if it’s fine granulated so the crystals dissolve faster and better in the batter.
Butter. Use butter with at least 72% fat. Before beating it should be at room temperature, soft but not melted.
Chocolate. Dark chocolate with 60–70% cocoa is best for the batter. Milk chocolate will give a less pronounced result and add extra sweetness. Dessert chocolate with about 50% cocoa can be used in principle.
Let’s move on to preparation.
Make the nut batter.
Grind the pistachios in a coffee grinder or with a blender.
Beat the butter with the sugar and cheese until creamy.
Add vanilla extract and the eggs one at a time, beating well after each. Add the ground pistachios and the flour sifted with salt and baking powder, and mix the batter.
For the chocolate batter, also beat the butter with the sugar, add the eggs one at a time, then the chocolate melted in a bain-marie. Then add the flour sifted with salt, baking soda, and baking powder and mix the chocolate batter.
Place the batters into piping bags.
Grease the pans and line them with parchment. On the bottom of each pan, lay a strip of nut batter and a strip of chocolate batter.
On top, in a checkerboard pattern, add another strip (on top of the pistachio strip place chocolate, on top of the chocolate strip place pistachio). Smooth the top gently.
Bake in a preheated 180°C oven until a skewer comes out dry, about 45 minutes (time may vary depending on pan size and your oven).
Cool and serve.
Enjoy your tea!
This chocolate-nut cake recipe has been tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.
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