Cookaholic tip – if you cannot find pistachio paste grind 55g of pistachios to a paste blend with 30g of mascarpone and icing sugar to taste and use this instead.
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- For the Cake 250g dark chocolate (minimum 70% cocoa solids) 125g unsalted butter 6 large eggs you’ll need 2 whole and the other 4 separated 150g unrefined caster sugar For the Cream Topping 250ml double cream 1 teaspoon vanilla extract 1tbsp heaped of pistachio paste or flavouring 100g pistachios toasted and finely chopped
Preheat your oven to 160C and line a 9 inch loose bottom cake tin, bottom and sides.
Melt the chocolate and butter together in a saucepan using your lowest hob setting. Add the vanilla and salt.
Beat the 2 whole eggs and 4 egg yolks with half the sugar. In another bowl, whisk the 4 egg whites until foamy, then gradually add the rest of the sugar until the whites are holding their shape but not too stiff.
Add one spoon of the stiff egg white to the chocolate mix and stir in to get the mix started, then fold in the rest of the egg whites carefully.
Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly.
Turn the oven off, open the door and allow the cake to cool in the oven, the middle will sink a little but this slow cooling will ensure this is minimal.
Carefully remove the cake from tin and peel off the paper.
Whip the cream until it’s soft and then add the vanilla and pistachio paste.
Top the cake with the whipped cream, spreading gently towards the edge of the cake.
Top with the chopped pistachios and if it’s a really special occasion some edible gold leaf too.