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Method
Step 1
Preheat oven to 150°C. Grease a 4cm-deep, 21cm (base measurement) round fluted tart tin with removable base. Place the pistachios in a food processor. Process until finely ground.
Step 2
Place the chocolate and butter in a large heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring, for 3-4 mins or until chocolate melts and mixture is smooth. Remove from heat.
Step 3
Add the egg yolks, pistachio, sugar, cocoa powder and wine, if using, to the chocolate mixture. Stir to combine. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to add a little of the egg white to the chocolate mixture and fold until just combined. Add the remaining egg white and fold until just combined.
Step 4
Pour into the prepared tart tin. Place on a baking tray and bake for 40 mins or until a skewer inserted into the centre of the cake comes out with a few crumbs attached. Cool in the tin for 10 mins. Transfer to a serving plate and dust with cocoa powder to serve.
Prep time15 mins15 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
160g pistachio kernels
150g dark chocolate, chopped
100g butter, chopped
4 Coles Australian Free Range Eggs, separated
1/2 cup (110g) brown sugar
2 tbs cocoa powder
2 tbs marsala wine (optional)
Cocoa powder, to dust
Description
Rich and decadent, this flourless chocolate cake is ideal for easy entertaining.
Method
Step 1
Preheat oven to 150°C. Grease a 4cm-deep, 21cm (base measurement) round fluted tart tin with removable base. Place the pistachios in a food processor. Process until finely ground.
Step 2
Place the chocolate and butter in a large heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring, for 3-4 mins or until chocolate melts and mixture is smooth. Remove from heat.
Step 3
Add the egg yolks, pistachio, sugar, cocoa powder and wine, if using, to the chocolate mixture. Stir to combine. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to add a little of the egg white to the chocolate mixture and fold until just combined. Add the remaining egg white and fold until just combined.
Step 4
Pour into the prepared tart tin. Place on a baking tray and bake for 40 mins or until a skewer inserted into the centre of the cake comes out with a few crumbs attached. Cool in the tin for 10 mins. Transfer to a serving plate and dust with cocoa powder to serve.
