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Flourless Chocolateand Pistachio Cake
by Barry Sayag, Tatti Boulangerie, Givatayim
(from “The Book of New Israeli Food”)
Ingredients (for 1 loaf pan)
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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