Pistachio Almond Chocolate Cake
By: Anonymous
Published: Sunday, December 20, 2009 - 2:38am

Ingredients




7 1/2 ounces all-purpose flour, sifted
1 1/2 ounces unsweetened cocoa, sifted
1 teaspoon bicarbonate of soda
1 teaspoon salt
2 ounces bittersweet chocolate, broken into pieces
12 ounces unsalted butter
8 ounces soft brown sugar
4 eggs
1 teaspoon vanilla essence
1 teaspoon white vinegar
8 ounces fl  oz oz. boiling water
12 ounces unsalted roasted pistachios, shelled
6 ounces white chocolate chips
15 ounces fl  oz oz. whipped cream, soft peaks
4 ounces roasted flaked almonds

Preparation

1 Preheat oven to 325 F (160 C). Melt bittersweet chocolate in a bowl over boiling water. Using a food processor, beat 2 eggs. Add all-purpose flour, cocoa, bicarbonate of soda, salt, 4 oz. of butter, and salt. Mix well until smooth. Add vanilla essence, vinegar, and melted chocolate. Mix until smooth. Add boiling water and mix until smooth. Pour cake mixture into an 8-inch springform cake pan. Bake for 1 hour or until cake bounces back slightly when touched. Cool on a wire rac 2 This delightful chocolate cake filled with almonds and pistachios comes from English cookery. It is reminiscent of European bakeries and great served with strong coffee.