This cake has the texture of a giant chocolate brownie. You will want to make it an all-year bake.

Method

• Heat your oven to 160°C and line a 20cm loose-bottomed cake tin.
• Put the chocolate and butter in a large bowl.
• Put the sugar and water in a pan and dissolve the sugar over a gentle heat. Bring to a boil and simmer until it has thickened and is syrupy.
• Pour the syrup over the chocolate and butter stirring constantly to melt them.
• Add the egg yolks and stir well. Add 100g of the chopped pistachios and stir.
• Beat the egg whites until stiff. Add a large spoonful of whites to the chocolate mixture and stir gently to loosen. Gently fold the rest of the egg whites into the chocolate mixture. Pour into the tin and bake for one hour.
• Cool and decorate with the remaining 50g of pistachios and dust with icing sugar.

homecookingbyfabienne

First published in the JC November 2016