Pistachio & milk chocolate squares

Pistachio & milk chocolate squares

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(24 ratings)

Prep: 30 mins Cook: 50 mins

Easy

Cuts into 16 squares
Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!

Nutrition and extra info

Nutrition: per serving

  • kcal342
  • fat22g
  • saturates11g
  • carbs32g
  • sugars22g
  • fibre1g
  • protein6g
  • salt0.35g
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Ingredients

  • 140g shelled pistachios
  • 200g milk chocolate, broken into chunks
  • 200g golden caster sugar
  • 200g very soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 150ml soured cream

Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.

  2. Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

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Comments (26)

kyra9682's picture
5

This cake is sooooo delicious! Everybody loved it at home. I used dark chocolate and some extra (unsalted) pistachios. I also added a little amaretto liqueur in the chocolate icing.

corkgirl84's picture

Can you shell roasted & salted pistachio nuts for these or are unsalted better? thanks

ewe2lambs's picture
5

Great and easy recipe, used dark chocolate and wholemeal flour though - everyone was licking their fingers!!

willard1's picture
5

They looked delicious,now i can actually say they taste delicious , i used dark chocolate ,the family loved them and my son said they were the best . will definatly keep this recipe as one of our favourites

willard1's picture
5

These look so delicious that ime going to bake them today
cant wait.

ssilvester's picture
5

This was really easy to make - even for someone like me who has never been that good at making cakes - and it tasted amazing. The sour cream/milk chocolate icing was very sweet on its own, but it worked very well with the cake. I didn't split the sponge, instead I just iced the top of the cake.

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