March 25, 2009
RECIPE: Flourless Chocolate and Pistachio Cake
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Flourless Chocolateand Pistachio Cake
by Barry Sayag, Tatti Boulangerie, Givatayim
(from “The Book of New Israeli Food”)
Preheat oven to 310 F.
Beat the eggs and the egg yolks in a mixer with 3 ounces of the sugar to a thick and fluffy cream.
Add the pistachio nuts, almonds, cocoa powder and chocolate chips and mix to a smooth batter.
Beat the 2 egg whites with the remaining sugar to form soft peaks, then fold in the nut and egg mixture. Stir in the melted butter.
Pour the batter into a well-greased pan and bake for about 40 minutes, until a toothpick comes out dry with a few crumbs adhering. Serve at room temperature.