Chocolate Pistachio Roll Cake Recipe

Name: Chocolate Pistachio Roll Cake
Prep time: 40 min
Cook time: 15 min
Total time: 205 min
Yield: 10
Ingredients: 1/3 cup finely ground unsalted pistachios; 1/3 cup Dutch-processed cocoa powder; 1/4 cup all-purpose flour; 1 teaspoon instant espresso powder (optional); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 4 eggs, separated, at room temp; 1/4 cup white sugar; 1/8 teaspoon cream of tartar; 1/3 cup light brown sugar; 2 tablespoons unsalted butter, melted and slightly cooled; 2 tablespoons brewed black coffee, at room temp; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 tablespoons powdered sugar or cocoa powder, plus more as needed; 8 ounces cold mascarpone cheese; 1 cup cold pistachio cream; 4 tablespoons confectioner's sugar, or to taste; 1 tablespoon tahini; 1/4 teaspoon salt; 1/4 teaspoon almond extract; 1/4 teaspoon vanilla extract; 2/3 cup cold heavy cream; 4 oz semi-sweet chocolate, chopped; 1/2 cup heavy cream; 1 tablespoon corn syrup

Cook Time: 15 minutes

This indulgent pistachio roll cake, layered with mascarpone cream and topped with a luscious ganache, is a treat for all occasions. Follow the steps below for a delightful dessert that's both sophisticated and satisfying.

Ingredients

Cake:

1/3 cup finely ground unsalted pistachios
1/3 cup Dutch-processed cocoa powder
1/4 cup all-purpose flour
1 teaspoon instant espresso powder (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, separated, at room temperature
1/4 cup white sugar
1/8 teaspoon cream of tartar
1/3 cup light brown sugar
2 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons brewed black coffee, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons confectioner's sugar or cocoa powder, plus more as needed

Filling:

8 ounces cold mascarpone cheese
1 tablespoon cold pistachio cream
1/4 cup confectioners sugar, or to taste
1 tablespoon tahini
1/4 teaspoon salt
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
2/3 cup cold heavy cream

Ganache:

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon corn syrup

Directions

Step 1: Preheat the oven to 350F (180C). Grease a rimmed 12x17-inch baking sheet, line the bottom with parchment paper, and grease the parchment.

Step 2: In a medium bowl, sift together the ground pistachios, 1/3 cup cocoa powder, flour, espresso powder, baking soda, baking powder, and salt. Set aside.

Step 3: In a large bowl, combine egg whites and cream of tartar. Beat with an electric mixer until soft peaks form. Gradually add white sugar, 1 tablespoon at a time, until fully incorporated. Continue beating on medium-high speed until stiff, glossy peaks form, about 3 to 5 minutes. Set aside.

Step 4: In a second bowl, beat egg yolks and brown sugar until thickened, about 2 minutes. Add melted butter, brewed coffee, vanilla extract, and almond extract, mixing until combined.

Step 5: Slowly add the sifted dry ingredients to the egg yolk mixture and mix on low speed just until incorporated.

Step 6: Gently fold about 1/3 of the whipped egg whites into the batter. Once incorporated, fold in the remaining egg whites until no streaks of white remain.

Step 7: Pour the batter into the prepared pan and spread it into an even layer. Tap the pan gently on the counter to remove any large air bubbles.

Step 8: Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back when lightly touched. Remove from the oven and set aside.

Step 9: Lay a piece of parchment or a kitchen towel on a flat surface slightly larger than the cake. Dust it generously with 2 tablespoons of confectioner's sugar or cocoa powder.

Step 10: Run a knife around the edges of the cake to loosen it from the pan. Carefully invert the cake onto the prepared parchment or towel and peel off the parchment paper from the bottom. Dust the top with a little more powdered sugar or cocoa powder.

Step 11: Starting from one short end, carefully roll the cake up using the parchment or towel. Place the rolled cake, seam-side down, on a wire rack to cool completely, about 1 hour.

Step 12: For the filling, beat together mascarpone, pistachio cream, powdered sugar, tahini, salt, almond extract, and vanilla extract until smooth. Add the cold heavy cream and continue beating on medium-high speed until stiff peaks form, about 3 minutes. Refrigerate the filling until needed.

Step 13: Once the cake has cooled, carefully unroll it. Spread an even layer of the mascarpone filling on top. You may reserve some filling to pipe on top later if desired.

Step 14: Gently roll the cake back up, this time without the parchment or towel, over the filling.

Step 15: Using a pastry brush, gently remove any excess powdered sugar or cocoa powder from the outside of the cake. Place it on a serving plate and refrigerate for at least 1 hour.

Step 16: For the ganache, combine chocolate, heavy cream, and corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 to 2 minutes.

Step 17: Remove the cake from the refrigerator and pour the ganache over the top. If desired, use a spatula to spread the ganache evenly and coat the sides of the cake. Refrigerate until the ganache is set, about 30 minutes.

Step 18: To serve, carefully trim the uneven ends of the cake to reveal the spiral. If desired, pipe any reserved filling on top and garnish with chopped pistachios.

Cook's Note

To make finely ground pistachios, pulse unsalted, shelled pistachios in a food processor until finely ground, but not pasty. Sift the ground pistachios before measuring for the recipe. Homemade or store-bought pistachio cream can be used for the filling, but make sure it's chilled.

Nutrition Facts (per serving)

Calories	429
Total Fat	32g (41% DV)
Saturated Fat	17g (85% DV)
Cholesterol	143mg (48% DV)
Sodium	404mg (18% DV)
Total Carbohydrate	32g (12% DV)
Dietary Fiber	2g (7% DV)
Total Sugars	25g
Protein	7g (14% DV)
Calcium	84mg (6% DV)
Iron	2mg (13% DV)
Potassium	211mg (4% DV)

This chocolate pistachio roll cake is a showstopper that combines rich chocolate with the unique flavor of pistachios. It may take a bit of time to prepare, but it's well worth the effort. The cake not only tastes fantastic, but it also keeps well, so you can enjoy it for several days when stored in the refrigerator.

Origin and History

The concept of rolled cakes has been a part of baking traditions across many cultures, from the Swiss roulade to the iconic jelly rolls in American dessert history. The pairing of pistachios and chocolate, however, has a more recent history, emerging from the growing popularity of nuts in confections over the last century. Pistachios, prized for their rich flavor and delicate texture, have been used in Middle Eastern and Mediterranean desserts for centuries. Combining these with chocolate in a rolled cake format, as seen in the chocolate pistachio roll cake, showcases a modern twist on classic dessert flavors.

Regional Variations

While chocolate and pistachios are enjoyed globally, regional variations of this dessert can be found in different parts of the world. In Italy, pistachios are often combined with chocolate in traditional Sicilian sweets like cannoli. Meanwhile, in the Middle East, pistachios are frequently paired with honey and rosewater in desserts such as baklava, which shares the theme of nut-based layers with the roll cake. In America, the chocolate pistachio combination has been gaining popularity, especially in cakes and cookies, as more people seek out unique, gourmet combinations of flavors.

How It Differs from Similar Desserts

The chocolate pistachio roll cake stands out from other roll cakes because of its unique filling. Many traditional roll cakes are filled with whipped cream or jam, but this dessert is filled with a decadent mascarpone and pistachio cream mixture, which adds both richness and a nutty depth of flavor. Additionally, the ganache topping, made from semi-sweet chocolate and cream, gives the cake a glossy finish and extra indulgence, making it far more luxurious than typical roll cakes.

Where It's Typically Served

This cake is perfect for special occasions, whether it's a holiday, a birthday, or a gathering with friends. Its stunning presentation and sophisticated flavor make it a great choice for formal events or dinner parties. The pistachio and chocolate combination also pairs well with a cup of coffee or dessert wine, making it a popular choice in cafes or upscale restaurants. In some Mediterranean or Middle Eastern cafes, a variation of this cake could be served as a luxurious treat, often alongside strong espresso or Turkish coffee.

Interesting Facts

Pistachios are one of the oldest nuts cultivated by humans and have been used in cooking for thousands of years.
The combination of chocolate and pistachios is not only delicious but also packed with antioxidants, especially dark chocolate.
In many cultures, pistachios are thought to have health benefits, such as improving heart health and aiding digestion.
Although rolled cakes are often thought of as a European invention, many Middle Eastern cultures have similar rolled sweets using thin layers of dough, such as baklava.

FAQ about Chocolate Pistachio Roll Cake Recipe

Store the Chocolate Pistachio Roll Cake in an airtight container in the refrigerator. It will keep for up to 3-4 days. The cake can also be frozen for up to 1 month. Just be sure to wrap it tightly in plastic wrap and place it in a freezer-safe container.

Yes, you can prepare this cake a day ahead. After assembling the cake with the filling and ganache, store it in the refrigerator overnight. It will actually taste even better after resting, as the flavors have time to meld together.

You can make pistachio cream at home by blending shelled pistachios with a little bit of sugar and cream until smooth. Alternatively, store-bought pistachio cream can be used as long as it's chilled before adding it to the filling.

Yes, you can substitute mascarpone with cream cheese if you prefer a tangier flavor. However, this will slightly alter the taste and texture of the filling.

While pistachios give this cake a unique flavor, you can substitute them with other nuts like hazelnuts or almonds. Keep in mind that the flavor profile will change.

If the cake cracks while rolling, don't worry. You can patch it up with some extra filling and cover it with ganache. The cracks will be less noticeable once the cake is chilled and the ganache is set.

Yes, you can freeze the Chocolate Pistachio Roll Cake. After assembling and before adding the ganache, tightly wrap the cake in plastic wrap and place it in a freezer-safe container. When ready to serve, thaw the cake in the refrigerator, then add the ganache just before serving.

Yes, you can make the ganache ahead of time. Simply refrigerate it after preparation and warm it up slightly before pouring it over the cake.

Be sure to grease the parchment paper well after lining the baking sheet. Additionally, dusting the parchment with powdered sugar or cocoa powder helps prevent the cake from sticking.

If you don't have a 12x17-inch baking sheet, you can use a smaller pan, but you may need to adjust the baking time slightly. Just be sure the batter is spread evenly and the cake springs back when lightly touched.