Flourless chocolate and pistachio cake
Rich and decadent, this flourless chocolate cake is ideal for easy entertaining.
Note: + 10 mins cooling time
- 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
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.
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.
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.
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.