Pistachio & milk chocolate squares

Pistachio & milk chocolate squares

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(24 ratings)

Prep: 30 mins Cook: 50 mins


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



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

  • 3 eggs



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

  • 200g self-raising flour
  • 100ml milk



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

  • 150ml soured cream


  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)

bezann1's picture

Gorgeous cake. Even nicer next day.

bubblehbm's picture

A favourite I make it all the time! The frosting is amazing and the cake is unusual but delicious :)

gailjones's picture

This is the second time I have made this cake. It is absolutely gorgeous.

gailjones's picture

This is the second time I have made this cake. It has turned out perfectly both times. It is a gorgeous moist cake.

Dan Horridge's picture

Never been able to get the same look/consistancy of the picture, but still an amazing bake every time!

wfraser's picture

This is one of my pistachio loving husband's favourite cakes, and I bake at lot! I was a bit skeptical that milk choc would be a little bland, but after making this cake, I think dark choc would overwhelm the delicate flavour of the pistachios.

natouchka's picture

Thanks for this recipe: the cake is delicious and easy to make. I used a blend of milk and dark chocolate and that worked beautifully.

annaph's picture

Easy to make and really nice Even better if you kept it in the fridge and eat cold Very nice

rachelulu's picture

Simple and delicious

olgalina4's picture

frosting is super tasty!

juliebahrain's picture

Pleasant cake and lovely to look at. I used dark chocolate in the cake and half dark, half milk for the topping. Something just a little bit different.

leebusybee's picture

I made this in a round tin and as a single layer with just the frosting on top. It was quite rich but i used dark chocolate. Everyone liked it and quite an easy cake to make!

hcaddick's picture

Nice moist sponge and tasty icing, but wish i'd used dark chocolate instead of milk, and stacking to make a double layer didn't work so well - the cake was pretty deep to begin with, so the small, tall squares just toppled really. Also wondering if my icing was supposed to be a bit stiffer. Nice taste, but perhaps a bit dense.

fatimachohan's picture

Has anyone tried this recipe with hazelnuts? Would love to know the results, thanks:)

sarahfh's picture

Incredibly easy and absolutely delicious! I highly recommend this to anyone, whatever baking level you have.

curryhelen's picture

I've made this several times now, it's a bit unusual and looks and feels special, and it isn't overly chocolatey (which is never a problem for me, but not everyone in my husband's family shares my love of chocolate so it's a recipe which goes down well with everyone!). I have substituted some of the flour for cocoa sometimes when I wanted a bit more flavour, I haven't tried it with dark chocolate yet though. The sour cream topping is gorgeous.

zuza-q's picture

This is very easy to make, tastes nice and the brown and green combination looks very well too. The sour cream makes the trick too.

poundsandounces's picture

Made this yesterday, it is a very nice cake, easy to make, I didn't split the cake just iced the top. I found the texture of this a bit strange, and also found it quite sweet. Still very nice though.

susannahgrammar's picture

My husband absolutely loved this cake, even though he is extremely fussy about anything too creamy or cheesy-tasting (I still haven't told him the main ingredient in the icing!) so I guess that is the proof. Still, I hesitate to give the full 5 stars, simply because I found the icing far too sour-creamy and had to add extra bittersweet chocolate to it. Also, this is definitely an appliance-necessary recipe: I attempted to use a simple hand mixer for all the fine chopping required, and of course ended up with an multi-particle explosion all over the kitchen. As an amateur baker I like things simple - (hand) mix and go.

abroekman's picture

Have made this several times now and find it's especially popular with those who do not have too sweet a tooth. Lovely treat!


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