Nigella blithely states this is a simple cake to make. Well I guess it depends what you mean by simple. Melting chocolate in one bowl, beating egg whites in another and the batter in a third maybe simple, but it involves a lot of washing up. I don't have a large enough food processor to make cakes in, so I also had to grind up the pistachios in a coffee grinder. On top of this the butter was rock hard and the house not warm enough to soften it properly, so much arm power was needed. So, actually not that simple after all.
This is what I did:
- Melted 150g 70% dark chocolate in a bowl over hot water
- Ground 150g pistachios with 50g granulated sugar in a coffee grinder
- Creamed 150g unsalted butter with 50g granulated sugar until very pale.
- Beat in the pistachios.
- Separated 6 eggs (1 duck egg and 5 large hens eggs)
- Beat in egg yolks one by one.
- Stirred in the melted chocolate.
- Whisked egg whites with a pinch of salt in a separate bowl until stiff then whisked in 50g granulated sugar.
- Folded this into the cake mixture one third at a time.
- Spooned mixture into a 23 cm round cake mould and baked for 15 minutes at 190C then turned oven down to 180C and baked for a further 20 minutes.
- Turned out onto a rack to cool.
- Melted a further 50g of 70% dark chocolate in a bowl over hot water with 50ml of double cream and 2 tsp of homemade sea buckthorn liqueur (I was looking for something that wouldn't be too strong and fruity).
- Stirred together lightly with a small whisk to avoid mixture splitting.
- Spread on top of cooled cake.
- Scattered a few chopped pistachios over the ganache.