Chocolate Pistachio Cake

Ingredients for 1 servings:

• 145 g butter or margarine
• 175 g flour
• 0.67 tsp salt
• 0.33 tsp baking powder
• 290 g semi-sweet chocolate
• 375 g sugar
• 1 ¼ tsp vanilla extract, pure
• 2 ½ large eggs
• 140 ml buttermilk
• 110 g pistachios, unsalted, chopped
• 40 g pistachios, unsalted, chopped
• 150 ml whipped cream
• 145 g semi-sweet chocolate

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 5 minutes

with chocolate ganache and pistachios in the dough and as a topping

Preheat the oven to 175°C (350°F). Butter and flour a round baking pan (26 cm diameter), then line the bottom with parchment paper. Sift together the flour, salt, and baking powder, then set aside. Hang a large metal bowl over (not in!) a hot water bath and melt the butter and chocolate in the metal bowl, stirring continuously. Remove the bowl from the water bath. First, stir in the sugar and vanilla extract, then the eggs, buttermilk, and chopped pistachios. Stir only until the ingredients are just blended. Pour the batter into the cake pan and bake. Depending on your oven, this will take 40-60 minutes. Check for doneness regularly after 40 minutes. The wooden skewer (or whatever you use to check for doneness) should NOT come out completely crumb-free; then the cake is overbaked and dry. When the cake is done, let it cool in the pan for about 5 minutes, then remove it from the pan and let it cool completely (about 3 hours). For the ganache, bring the cream to a (light) boil in a small saucepan, remove from the heat, stir in the chocolate and let stand for 5 minutes, then stir until you have a smooth chocolate cream. Now let the chocolate cream cool until it ripples when you scoop a little up with a spoon and let it run back into the mixture (approx. 2-6 minutes). Now place the cake on a cake plate and push strips of baking paper under the cake to protect the cake plate from chocolate stains. Now slowly pour the ganache over the cake, starting in the middle. If necessary, use a (wide) knife to spread it and push it slightly over the edge of the cake to spread the ganache on the sides as well. After about 30 minutes, scatter the remaining pistachios over the cake.