A slice of yogurt cake, tender and plain, hides pockets of chocolate and pistachios beneath its golden crust: Comptoir du Cacao’s Pistachio Chocolate Bar, coarsely chopped into the batter, turns an everyday loaf into something to share.
Serves 8 · 15 min + 45 min baking
Ingredients
- Butter, for the pan
- 1/2 cup (125 g) plain yogurt
- 3 eggs
- 3/4 cup (150 g) sugar
- 1/3 cup (80 ml) neutral oil
- 1 1/2 cups (190 g) flour
- 2 tsp baking powder
- A pinch of salt
- 1 Pistachio Chocolate Bar (Comptoir du Cacao), 3.2 oz / 90 g, coarsely chopped
Method
- Preheat the oven to 350°F (180°C) and butter a 9 × 5-inch (23 × 13 cm) loaf pan.
- Whisk 1/2 cup (125 g) plain yogurt with 3 eggs, 3/4 cup (150 g) sugar and 1/3 cup (80 ml) neutral oil.
- Stir in 1 1/2 cups (190 g) flour, 2 tsp baking powder and a pinch of salt, then fold in the Pistachio chocolate bar (3.2 oz / 90 g), coarsely chopped.
- Pour into the pan and bake for 40 to 45 minutes, until a toothpick comes out clean.
- Let cool before slicing.
The star of this recipe: Pistachio Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
