Easy recipe for Pistachio & chocolate magnum cakes

Pistachio & chocolate magnum cakes

Here's a really quick and easy recipe: pistachio magnum cakes. Pistachio puree cake batter, melted chocolate and you're done! If you don't have a magnum mold, you can of course bake the batter in the molds of your choice, then dip them in the chocolate with a toothpick or fork. The advantage of the magnum shape with the stick is that you can eat chocolate in spring/summer without getting your fingers full of it ;)

magnum cake pistache chocolat 10

Prep time : 25 minutes + 20 minutes cooking
For 8 big magnums about 15 mini ones :

Ingredients :

65g softened butter
75g pistachio purée
120g sugar
3 eggs
150g flour
6g baking powder
350g chocolate
Some pistachios and chocolate chips or crispy pearls

Recipe :

Mix the butter with the pistachio puree and the sugar.
Add the eggs one by one, whisking well after each addition, then add the sifted flour and baking powder.

magnum cake pistache chocolat 1

Pour the batter into the molds (don't overfill them, the batter will grow during baking).

Bake in the preheated oven at 160°C for about 18 to 23 minutes depending on the size of your molds. When you take them out of the oven, let them cool, then cut them to remove the excess dough, unmold them and stick a popsicle stick in them.

Gently melt the chocolate, without exceeding 35°C, then dip the magnum cakes in it, shake them to remove the excess chocolate and place them on a sheet of parchment paper to let the chocolate crystallize.