Chocolate Pistachio Cream Cake

Chocolate Pistachio Cream Cake is a dessert recipe ready in 1 h. It makes 8 servings, each 750 kcal with 9 g protein. Intermediate level, 9 ingredients.

Recipe by @anayet_vanille, adapted and measured by Cookpath.

1 htotal
Intermediatelevel
750kcal a serving
9 gprotein

Jump to the recipe

Chocolate Pistachio Cream Cake

What is Chocolate Pistachio Cream Cake

A cake with a crushed cocoa biscuit base, a whipped chocolate cream filling and a pistachio and kataifi layer.

Sweets · Vegetarian
Sauces & dressings

How to make Chocolate Pistachio Cream Cake

Tips from the cook

Crush the biscuits very fine and press them firmly up the sides, so the base holds its shape.
Let the melted chocolate cool a little before mixing it into the cream, so the cream does not split.
Level each layer before adding the next, for clean stripes when you slice.
Chill the cake well before slicing, and use a warm knife.
No pistachio paste? Blend shelled pistachios with a spoon of oil and a little sugar until smooth.

Cook it with the app

Step by step with timers, in your shopping list in one tap.

Meal prep and storage

Keeps 3 days in the fridge.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Chocolate Pistachio Cream Cake substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Cocoa biscuits1 option

Gluten-free digestive-style biscuits 1:1 by weight
May need a bit more butter; the cocoa flavour is milder.

Butter2 options

Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.

Heavy cream2 options

Oat cooking cream (GF-labelled) or soy cream 1:1
Does not whip.
Still contains soy.
Coconut cream (top layer of can) 1:1
Coconut flavour.

Dark chocolate1 option

Dairy-free dark chocolate (70%+) 1:1
Soy lecithin.
Still contains soy.

Milk chocolate1 option

Dark chocolate (label must show no milk) plus coconut milk powder from a truly dairy-free brand 80 g dark chocolate per 100 g milk chocolate, plus 1 tbsp coconut milk powder
Page gives this mix with dairy milk powder; most coconut powders contain caseinate (dairy); dark chocolate often has soy lecithin; strong coconut taste.
Still contains soy.

Kataifi2 options

Roasted vermicelli: break it into short pieces and toast in butter or oil 1:1 by weight
A little less crisp and finer than kataifi.
Still contains gluten.
Shredded phyllo (kataifi-style pastry) 1:1 by weight
Use the fat generously and bake until deep golden; it dries out fast, so keep it covered.
Still contains gluten.

Pistachio paste2 options

Homemade pistachio paste: blend shelled pistachios with a little oil and sugar until smooth 1:1 by weight
Takes a few minutes in a strong blender; a grittier texture than the shop kind.
Still contains tree nuts.
Sunflower seed butter 1:1 to taste
Page recommends it as the nut-free choice but gives no ratio; no pistachio flavour.

Mascarpone2 options

Full-fat cream cheese loosened with a splash of milk or cream 1:1 by weight
Slightly tangier.
Still contains dairy.
Plant-based cream cheese (check label) 1:1
Many are nut- or soy-based; can split when boiled.
Still contains soy and tree nuts.