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Jewish Journal

JewishJournal.com

March 25, 2009

RECIPE: Flourless Chocolate and Pistachio Cake

http://www.jewishjournal.com/food/article/recipe_flourless_chocolate_and_pistachio_cake_20090325

For the full article, click here.

Flourless Chocolateand Pistachio Cake

by Barry Sayag, Tatti Boulangerie, Givatayim

(from “The Book of New Israeli Food”)

Ingredients (for 1 loaf pan)

2 eggs

2 egg yolks

1/2 cup plus 1 tablespoon sugar

1 1/2 cups pistachio nuts, coarsely ground

1 tablespoon cocoa powder

3/4 cup almonds, finely ground

3/4 cup chocolate chips

2 egg whites

1 1/2 tablespoon melted butter

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.

 

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