Rich Chocolate & Pistachio Cake with Boozy Whipped Crème Fraîche
This flourless cake is a truly indulgent treat, boasting a delightful richness from dark chocolate perfectly complemented by the sweet, earthy notes of pistachios. When served with the luxurious boozy whipped crème fraîche, it transforms into an unforgettable dessert experience.
Equipment
- 20cm loose-bottomed cake tin
- Mixing bowls
- Whisk
- Saucepan
Ingredients
For the Cake
- 150 g butter at room temperature, plus extra for greasing
- 250 g good quality dark chocolate chopped
- 160 g golden caster sugar
- 5 eggs separated
- 1 tsp instant espresso powder
- 3 tbsp good quality cocoa powder plus extra for dusting the tin
- 1/4 tsp salt
- 50 g pistachios finely ground in a food processor
For the Ganache
- 125 g good quality dark chocolate
- 125 ml double cream
- 1 tbsp pistachios salted, chopped, to serve
For the Boozy Whipped Crème Fraîche
- 120 ml crème fraîche
- 140 ml double cream
- 1 tbsp icing sugar
- 2 tbsp dark rum or Amaretto
Instructions
- Prepare the Tin: Preheat your oven to 180°C (160°C fan). Line the bottom of a 20cm loose-bottomed cake tin with baking parchment. Grease the sides with butter and lightly dust with cocoa powder.
- Melt Chocolate and Butter: Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Allow them to melt, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
- Combine Egg Yolks: In a separate bowl, beat the egg yolks with half of the golden caster sugar until the mixture is pale and creamy. Stir in the cocoa powder, espresso powder, and salt. Gently fold in the melted chocolate mixture until well combined.
- Whisk Egg Whites: In a clean, separate bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining sugar, a spoonful at a time, whisking well after each addition until stiff, glossy peaks form.
- Fold in Pistachios and Egg Whites: Gently fold the finely ground pistachios and a large spoonful of the whisked egg whites into the chocolate mixture. Then, carefully fold in the remaining egg whites in two further additions, being careful not to deflate the mixture.
- Bake the Cake: Pour the cake mixture into the prepared tin and bake for 40-45 minutes, or until the top is lightly cracked and a skewer inserted into the centre comes out clean.
- Cool and Invert: Remove the cake from the oven and allow it to cool completely in the tin on a wire rack. Once cool, run a knife or spatula around the edges to loosen it, then carefully remove the cake from the tin onto a serving plate. Invert the cake so that the flat bottom is now on top.
- Make the Ganache: Place the 125g dark chocolate in a bowl and set aside. Gently heat the double cream in a small saucepan over a low-medium heat until it reaches a low simmer – do not let it boil. Pour the hot cream over the chocolate and leave it to melt for a minute. Slowly whisk the cream into the chocolate, moving in the same direction, until the ganache is smooth and glossy. Set aside to cool for 6–8 minutes before pouring evenly over the cooled cake. Scatter with chopped pistachios just before serving.
- Prepare Boozy Whipped Crème Fraîche: In a bowl, whisk the crème fraîche, double cream, and icing sugar until soft peaks begin to form. Add the dark rum or Amaretto and whisk again until the mixture holds soft peaks.
Notes
Serve generous slices of this rich chocolate and pistachio cake with a dollop of the boozy whipped crème fraîche. This exquisite dessert is perfect for special occasions or as a luxurious treat to impress your guests.