Flourless chocolate and pistachio cake

Rich and decadent, this flourless chocolate cake is ideal for easy entertaining.

12

15m

Note: + 10 mins cooling time

45m

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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.