|Photo: American Pistachio Growers|
GLUTEN-FREE NO-BAKE PISTACHIO CHOCOLATE TRUFFLE CAKE
Gluten free, non-stick cooking spray or melted butter
12 ounces dark chocolate
8 ounces heavy cream or full fat coconut milk (shake can before measuring)
3 Tbsp Kahlua
1 tsp pure vanilla extract
1/3 cup roasted, salted and shelled pistachios, coarsely chopped
Spray 8 by 4 inch loaf pan with cooking spray or brush with butter.
Line pan with piece of parchment paper (to remove the cake from pan)
Chop chocolate into small pieces.
Place chocolate in mixing bowl. Bring cream and Kahlua (if using) just to a boil over medium-high heat. Stir vanilla into hot cream and pour over chocolate. Let sit for 5 minutes. Stir until chocolate and cream are fully combined and mixture is smooth and glossy.
Pour into prepared pan, smooth out top, and sprinkle with chopped pistachios.
Cover with plastic wrap and refrigerate 4 hours or until firm.
Using parchment to help, remove cake from pan and slice with thin, hot knife (run knife under hot water then dry with towel.)