Pistachio Chocolate Cake With Custard Sauce

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Pistachio Chocolate Cake With Custard Sauce

Pistachio Chocolate Cake

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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