White chocolate and pistachio cake

White chocolate and pistachio cake

Total: 40 min. | Active: 20 min.
Nutritional value / piece: 458 kcal
, Fat: 28 g
, Carbohydrate: 42 g
, Protein: 9 g

This white chocolate cake is divine and a must for all chocolate lovers. You'll need to be a little careful with the baking time as every oven is different. It's best not to leave it in too long as the cake should be as moist as possible. Not only is this cake wonderfully moist, but it can be whipped up in a flash.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g white chocolate, finely chopped
100 g butter, cut into pieces

Cake batter

120 g sugar
2 eggs
120 g white flour
120 g pistachios, finely chopped

To bake

1 tsp pistachios, finely chopped
2 pinches sea salt
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One springform pan (approx. 20 cm in diameter), greased

How it's done

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Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Cake batter

Add the sugar and eggs to the melted chocolate, mix in. Combine the flour and pistachios, mix into the batter. Transfer to the prepared tin.

To bake

Approx. 20 mins. in an oven preheated to 200°C (convection). Remove, sprinkle with the pistachios and fleur de sel. Allow the cake to cool slightly, remove the tin frame, leave to cool completely on a rack.

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