WHAT TO EAT THIS WEEKEND

Chocolate, date and pistachio cake

Flourless chocolate cakes require a bit of patient whisking, but deliver a seriously rich chocolate hit

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Flourless chocolate cakes require a bit of patient whisking, but deliver a seriously rich chocolate hit

Posted

Brought to you in partnership with

  • Serves 8
  • Preparation time 20 minutes
  • Cooking time 40 minutes
  • Vegetable or other flavourless oil or butter, for oiling/greasing
  • 100g caster sugar
  • 4 eggs, 2 of them separated
  • 75g ground almonds
  • 20g cocoa powder
  • 120g dates, pitted and finely chopped
  • 100g unsalted pistachio nuts, finely chopped, plus extra to decorate
  • 200g dark chocolate, minimum 70% cocoa solids, finely chopped, or chocolate chips 
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4 and grease and line a 450g loaf tin with baking paper.
  2. Whisk the sugar, the 2 whole eggs and 2 egg yolks together in a stand mixer fitted with the whisk attachment or in a bowl with an electric whisk until pale, thick and fluffy; this will take around 10 minutes.
  3. Meanwhile, mix the ground almonds, cocoa powder, dates, pistachios and chocolate together in a large bowl. Fold this almond mixture through the sugar and egg mixture, ensuring that everything is well combined.
  4. Clean out the mixer bowl or whisking bowl and add the 2 egg whites, then whisk until they are stiff. Fold gently through the cake mixture.
  5. Add the cake mixture to the prepared loaf tin and bake for 40 to 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
  6. Leave the cake to cool in the tin for 10 minutes and then remove and scatter with chopped pistachios. Cut into thick slices to serve.

RECIPE EXTRACTED FROM FRESS

RECIPE EXTRACTED FROM FRESS

FRESS: BOLD, FRESH FLAVOURS FROM A JEWISH KITCHEN BY EMMA SPITZER

Published by Mitchell Beazley

£ 25.00

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Tagged in:
Chocolate
Cake
Baking
Entertaining

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