Prep time 10 mins Cooking time 30 mins Make 10
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.