Cakes, Cupcakes & Whoopie Pies
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October 15th, 2011, 11:09 PM
Join Date: Aug 2011
Flourless Chocolate Pistachio Cake
Unsalted butter, for greasing pan
Unsweetened cocoa powder, for dusting pan
5 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1/2 tsp. salt
2 tsp. vanilla extract
1/2 c. granulated sugar
1/2 c. shelled unsalted pistachios, finely ground
3 eggs, at room temperature, separated
1 c. heavy cream
2 Tbsp. confectioners' sugar
Vanilla extract, to taste (optional)
Shelled unsalted pistachios, finely chopped
Preheat oven to 300 degrees F. Butter an 8-inch springform pan. Line the bottom with parchment paper, and then butter the paper. Dust with cocoa powder; tap out excess.
For the cake, in a heatproof bowl, combine chocolate, butter, salt, and vanilla extract. Set bowl over a saucepan of simmering water. Heat, stirring occasionally, until chocolate and butter melt.
Stir in sugar and ground pistachios. Remove bowl from water; wipe bottom dry. Let mixture stand for a few minutes until it cools slightly.
Beat egg yolks, one at a time, into chocolate mixture.
In an electric mixer, beat egg whites until they form stiff peaks. Stir one-third of the whites into the chocolate mixture. Fold in the remaining whites as lightly as possible.
Transfer batter to prepared pan. Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted into the center shows only a few crumbs. Set cake on a wire rack to cool completely.
While cake cools, for the topping, gently whip heavy cream with confectioners' sugar and vanilla extract (if using). Set aside.
Run a knife around the pan sides to loosen the cake. Release the spring on the pan. With a wide metal spatula, carefully slide cake off bottom onto a flat platter. Serve with whipped cream sprinkled with chopped pistachios.
Yield: 12 servings
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