|Photo: Green & Black's|
Chocolate Pistachio Cake
Butter and flour for coating pan
8 ounces dark chocolate, minimum 70% cocoa content, finely chopped
6 Tbsp (3/4 stick) sweet butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2 tsp pure Madagascar vanilla extract
1/2 cup granulated sugar
1 cup shelled pistachios, coarsely chopped plus extra to decorate
* 1-2 teaspoons organic unsweetened cocoa powder
Position rack in middle of oven. Preheat oven to 350°F. Butter cake pan. Swirl some flour around to coat completely. Invert pan and tap out excess.
Put chocolate and butter in saucepan over another saucepan of simmering water. Stir occasionally until chocolate is melted and mixture is smooth, about 5 to 8 minutes. Remove bowl and set aside to cool. Meanwhile, sift flour, baking powder, and salt into bowl; whisk well and set aside.
Combine eggs and vanilla extract in large bowl. Whisk until foamy. Add sugar and whisk until light and frothy, about 1 minute. Blend in chocolate mixture. Add flour mixture in 2 batches, whisking to blend completely each time. Fold in pistachios.
Pour batter into prepared pan. Bake for 22 to 25 minutes until skewer inserted 1 inch from edge comes out clean. When inserted in center, a bit of moist batter will cling to it. Do not over bake.
Cool cake on rack for 10 minutes, then invert onto plate. Invert back onto rack so shiny side is up. Cool cake completely before sliding it onto serving plate. Sift the cocoa over the top and sprinkle with extra chopped pistachio nuts. Serve.