Chocolate Custard Cake With Pistachios

Gluten-Free Chocolate Custard Cake with Green Pistachios

A dark, fudgy chocolate cake topped with silky custard and bright-green slivered pistachios.

Prep: 25 min · Bake: 30–35 min · Chill: 1 hr
Serves: 12–16 squares

Ingredients

Cake:

• 150g unsalted butter, melted
• 150g dark chocolate (70%), melted
• 150g soft brown sugar
• 100g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 75g gluten-free plain flour
• 50g almond flour
• 40g cocoa powder
• ½ tsp gluten-free baking powder
• Pinch of salt

Custard Topping:

• 300ml milk (or dairy-free alternative)
• 2 tbsp cornflour
• 50g sugar
• 1 tsp vanilla extract
• 100g dark chocolate, chopped
• 25g butter (optional, for shine)

Decoration:

• 50g slivered pistachios (bright green)

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Method

1. Preheat oven to 170°C (150°C fan). Line a 9-inch square tin.
2. Mix wet ingredients: Whisk melted butter, chocolate, and sugars. Add eggs and vanilla.
3. Add dry ingredients: Fold in flours, cocoa, baking powder, and salt until just combined.
4. Bake: Pour into tin; bake 30–35 min until set but fudgy. Cool completely.
5. Make custard: Heat milk with sugar and vanilla. Whisk in cornflour until thick, then stir in chocolate (and butter). Cool slightly.
6. Top and chill: Spread custard over cake; chill 1 hr until set.
7. Decorate: Sprinkle pistachios liberally and enjoy!