Pistachio Chocolate Cake With Custard Sauce

10-12 servings.

6 ounces Semi sweet chocolate
½ cup Butter or margarine
Eggs, separated
1 cup Sugar
1 cup Flour
1 cup Natural American pistachios, finely chopped and divided
1 teaspoon Each baking powder and ground cinnamon
Custard Cream Filling
Custard Sauce

Custard Sauce: Cream ½ cup softened butter or margarine and 2 ½ cups powdered sugar in 2 quart saucepan. Beat in 4 well beaten eggs and 1 cup half-and-half; cook and stir with wire whisk over low heat until thickened. Cool.

Custard Cream Filling: Whip 1 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Gradually fold in ½ cup Custard Sauce until blended.


Melt chocolate and butter over low heat; set aside. Beat egg yolks until foamy; gradually add sugar and beat until blended. Beat in melted chocolate mixture. In separate bowl, blend flour, 2/3 cup pistachios, baking powder and cinnamon; fold into chocolate mixture. Beat egg whites until stiff but not dry, fold into batter. Pour into greased and floured 9 inch cake pan. Bake at 350° F. 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Split cake horizontally; spread Custard Cream Filling between layers. Slice into serving size pieces; spoon Custard Sauce over each piece. Sprinkle with remaining pistachios.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!