DELICIOUS flourless chocolate pistachio cake — the best yet!

You wouldn't believe this flourless, boozy chocolate pistachio cake is gluten-free. It is totally delicious and jaw-droppingly chocolatey. If you're eating it with whipped cream or vanilla ice cream, you'll definitely be wanting seconds.

Ingredients

Biscuit Base:
120 grams Ground Almonds
120 grams Unsalted Shelled Pistachios (Finely ground)
4 tablespoon Cacao Powder
4 tablespoon Agave Nectar
40 grams Butter
Baking Spray

Cake Batter:
150 grams 70% Dark Chocolate (Green & Blacks)
100 grams Golden Caster Sugar
150 grams Unsalted Shelled Pistachios
150 grams Butter
5 Egg Yolks
1 teaspoon Vanilla Extract
50 grams Chocolate Liqueur (Optional)
1 pinch Himalayan Salt
50 grams Golden Caster Sugar
5 Egg Whites

Ganache:
150 grams 70% Dark Chocolate
100 grams Double Cream
1 tablespoon Chocolate Liqueur (Optional)
Decorations:
30 grams Unsalted Shelled Pistachios (Optional)

Instructions

Biscuit Base:
Line your springform cake tin with baking spray and parchment paper.
Baking Spray
In a large bowl, combine together the ground almonds, ground pistachios, cocoa powder, melted butter, and agave nectar until you get a soft dough.
Press the chocolate doughy base mix into the bottom of a cake tin using a flat-ended measuring cup to flatten it.
Put in the fridge to set.

Cake Batter:
Turn your oven on and set it to gas 4, 180C, or 356F.
Melt the chocolate in a double boiler or a Pyrex bowl sat in a pan of hot water.
150 grams 70% Dark Chocolate
In a food processor grind the pistachios with 50g of sugar. Blend until they resemble flour.
Add butter and another 100g of sugar and blend together until it forms a batter.
With the motor running, add the yolks to the batter one at a time.
With the motor running, slowly add the melted chocolate mix, salt, liqueur, and vanilla.
Put aside for a moment.
In another bowl whisk the egg whites until stiff peaks form.
Add a pinch of salt, then slowly add the remaining 50g of sugar while whisking.
Slowly fold in the white egg mixture to the batter.
Pour into the lined springform tin.
Bake for 45-60 minutes.
Leave to cool in the tin before layering with the chocolate ganache.

Ganache:
Melt the chocolate in a double boiler or a Pyrex bowl sat in a pan of hot water.
Once melted stir in the cream, and liqueur if you're using it. Mix well before topping.
Get a mug or jug of hot water and dip a knife into it. Using the hot knife spread over the cake top and sides. Keep dipping the knife into the hot water if it goes cold, you'll if the knife goes cold because the ganache will be difficult to spread around.
Sprinkle some ground pistachios on the top.
Put the cake into the fridge for the ganache to set.
Serve with cream or ice cream.

Servings: 10

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