Prep time 10 mins Cook­ing time 30 mins Make 10

Friday - - Recipe Cards -

200ml dark choco­late, chopped 100ml cold but­ter, cubed 2 eggs 180ml su­gar 100g ground al­monds 1 tsp vanilla essence 3 1/2 tbsp shred­ded co­conut, lightly toasted 5 tbsp plain flour, sifted 200ml pis­ta­chios, roughly chopped METHOD

1 Pre­heat the oven to 180°C. Line a 20cm round spring­form cake tin with bak­ing paper. Melt the choco­late and but­ter with a pinch of salt. Stir un­til smooth then set aside for 5 min­utes to cool.

2 Beat the eggs and su­gar to­gether un­til light and fluffy. Care­fully fold in the al­monds, vanilla essence, co­conut, flour, half the pis­ta­chios and all the choco­late mix­ture un­til well com­bined.

3 Pour into the cake tin, sprin­kle with the re­main­ing pis­ta­chios and bake for 25-30 min­utes or un­til the top rises but the in­side is still moist. Cool be­fore slic­ing.

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