From the blog For Love of the Table
55 g. (1/2 c.) pistachio flour/meal (see note)
30 g. (1/4 c.) all-purpose flour
5 g. (1 T.) cocoa
90 g. (3/4 c.) powdered sugar
1/4 t. salt
90 g. bittersweet (70%) chocolate, chopped
20 g. (1 T.) honey
90 g. (6 T.) unsalted butter
3 egg whites (90 grams)—beaten until foamy
1 recipe chocolate glaze
2 or 3 T. coarsely chopped pistachios
Whisk the first five ingredients together in a medium bowl; set aside.
Place the chocolate in a heatproof bowl and drizzle the honey over. Place the butter in a small saucepan set over medium heat. As the butter begins to sputter and pop, whisk occasionally. The butter solids will begin to turn brown. When the solids are a golden brown and the butter has a pleasantly nutty aroma, pour the butter over the chocolate and honey (making sure to get all the browned bits). Let sit for a few moments. Whisk until smooth.
Add the egg whites to the bowl with the dry ingredients and whisk until smooth. Drizzle in the warm chocolate mixture in while whisking until fully incorporated. Divide the batter among 9 buttered 2 oz. ramekins (or you can use a standard muffin tin--just fill 9 instead of all 12). Chill for at least 30 minutes and up to 24 hours.
When ready to bake, preheat the oven to 350°F. If the ramekins have been in the fridge for longer than an hour or two, let them sit briefly on the counter so the ramekins can come to room temperature. Place on a baking sheet and transfer to the oven. Bake until the cake a toothpick inserted in the center comes out with a few moist crumbs—about 18 to 22 minutes. Cool the cakes for 10 minutes before turning them out.
The cakes may be served warm: Dust with powdered sugar and serve with a small scoop of ice cream, custard sauce, or whipped cream.
Or, cool the cakes and decorate with chocolate glaze: Turn the cakes upside down (so the smooth, slightly domed side will face up) and place a spoonful of the cooled glaze (see below) in the center of a cake. Spread the glaze to the edges so that it begins to drip randomly down the sides. Repeat with the remaining cakes. When the glaze is just set, garnish with a small mound of chopped pistachios placed on the center of each cake.
The cakes may be baked up to 24 hours ahead. Store airtight.
Notes:
I have never found pistachio flour for sale. I grind raw pistachios in a rotary nut grinder (the kind used for Parmesan) to make nut flour.
You can substitute almonds or hazelnuts for the pistachios
When I made these cakes I didn’t have any 70% chocolate in my pantry. But I did have unsweetened (i.e. 100%) and 60%. So I used 1/4 unsweetened and 3/4 60% to approximate 70%.
Chocolate Glaze:
55 g. (4 T) unsalted butter, diced
85g. (3 oz.) bittersweet chocolate, broken up
1 T. (21 g.) honey
Melt the butter, chocolate and honey together in the microwave or over a pan of barely simmering water, stirring until smooth. Let the glaze cool until it just begins to thicken (the temperature will be about 80°.
As published on forloveofthetable.com
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