Pistachio Almond Chocolate Cake


7 1/2 ounces all-purpose flour, sifted
1 1/2 ounces unsweetened cocoa, sifted
1 teaspoon salt
2 ounces bittersweet chocolate, broken into pieces
12 ounces unsalted butter
8 ounces soft brown sugar
1 teaspoon vanilla essence
1 teaspoon white vinegar
8 ounces fl oz oz. boiling water
12 ounces unsalted roasted pistachios, shelled
6 ounces white chocolate chips
15 ounces fl oz oz. whipped cream, soft peaks
4 ounces roasted flaked almonds


Preheat oven to 325 F (160 C). Melt bittersweet chocolate in a bowl over boiling water. Using a food processor, beat 2 eggs. Add all-purpose flour, cocoa, bicarbonate of soda, salt, 4 oz. of butter, and salt. Mix well until smooth. Add vanilla essence, vinegar, and melted chocolate. Mix until smooth. Add boiling water and mix until smooth. Pour cake mixture into an 8-inch springform cake pan. Bake for 1 hour or until cake bounces back slightly when touched. Cool on a wire rac
This delightful chocolate cake filled with almonds and pistachios comes from English cookery. It is reminiscent of European bakeries and great served with strong coffee.




12.0 servings


Sunday, December 20, 2009 - 2:38am



Related Cooking Videos