Pistachio Chocolate Cake

Ingredients

• 4½ oz roasted, unsalted pistachios
• 2¾ oz milk chocolate
• 7 oz sugar, divided
• 7 oz unsalted butter, softened
• 3 eggs
• 7 oz flour
• 3½ oz whole milk
• pinch of salt
• ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 1¼ oz – 2⅒ oz (3-5% by weight) Amoretti® Pistachio Compound

• 1 cup chopped dark chocolate
• ¾ cup heavy cream

• chopped pistachios, optional

Directions

1. Preheat oven to 325°F, lightly grease a 9" x 11″ pan and set aside.
2. Place pistachios, milk chocolate and 3½ oz sugar in a food processor and process until very finely chopped. Set aside.
3. In a separate bowl, combine remaining 3½ oz sugar, butter, eggs, flour, salt, milk, Madagascar Bourbon Vanilla, and Pistachio Compound. Mix well.
4. Add ground pistachio/chocolate mixture and combine.
5. Spread batter evenly in the pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
6. Let cake cool completely, then cut in half to create two 9" x 6.5" layers.

7. Heat cream to simmering, pour over dark chocolate, and mix until smooth. Let cool slightly.
8. Spread a layer of ganache between the cake layers and on top.
9. Sprinkle chopped pistachios over the top.