Ingredients
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7 1/2 oz. all-purpose flour, sifted 1 1/2 oz. unsweetened cocoa, sifted 1 tsp. bicarbonate of soda 1 tsp. salt 2 oz. bittersweet chocolate, broken into pieces 12 oz. unsalted butter 8 oz. soft brown sugar 4 eggs 1 tsp. vanilla essence 1 tsp. white vinegar 8 fl. oz. boiling water 12 oz. unsalted roasted pistachios, shelled 6 oz. white chocolate chips 15 fl. oz. whipped cream, soft peaks 4 oz. roasted flaked almonds
Procedure
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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 rack and wrap in foil and set
aside. Keep 18 pistachios for later. Chop rest of pistachios and put in
bowl with white chocolate chips. Put bowl over boiling water to melt
chocolate. Remove and cool. Using a food processor, beat remaining butter
and 2 egg whites until stiff, but not dry. Fold in white chocolate
mixture. Slice cake horizontally into 4 slices. Sandwich layers together
using white chocolate mixture, leaving enough mixture to cover top and
sides of entire cake. Press cake lightly to ensure even coverage. Spread
half remaining chocolate mixture around sides of cake. Holding the top and
bottom of the cake, roll the iced sides in the almonds. Spread remaining
chocolate mixture on top of cake and pipe whipped cream on top edges in a
desired pattern. Decorate cream design with remaining pistachios. Chill
for 45 minutes in a domed cake container and serve. Great served with hot
coffee or tea.
