Chocolate Pistachio Cake

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 ounces pistachios, shelled
• 1 cup sugar, divided
• 7 ounces bittersweet chocolate, finely chopped in food processor
• 6 ounces unsalted butter, cut into 2-inch pieces
• 1 tablespoon flour
• 4 eggs, separated
• 2 ripe fresh avocados, peeled, sliced and diced
• 1 teaspoon vanilla
• 1/8 teaspoon cream of tartar
• powdered sugar
• 1 ripe fresh avocado, seeded, peeled, and scooped out
• 1 cup milk
• 1/4 cup sugar
• 3 egg yolks, room temperature
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 300°f on a baking sheet, arrange pitachios and place on oven for about 15 minutes to toast nuts until they are dry an aromatic.
• 2 stir pistachios occasionally, being careful not to let them brown; let cool completely. finely grind nuts in foold prcessor, with 1/4 cup sugar and the flour, pulsing on/off, untl the consistency of fine meal.
• 3 increase the oven temperature to 350°f butter an 8-inch springform pan, line with parchment paper, then turn papaer over.
• 4 in a microwave-safe bowl, combine chocolate and butter and microwave on medum power for 2 1/2 minutes. stir until smooth.
• 5 in the bowl of an electric mixer on medium speed, beat egg yolks with the whisk attachement.
• 6 gradually add 1/2 cup of the sugar and continue beating until yolks are thick. add avocados, increase speed and beat until smooth.
• 7 reduce speed to low and gradually stir in vanilla, chocolate and nut mixtures.
• 8 in a medium bow, beat egg whites with cream of tartar on medium speed until peaks form. add 1/4 cup sugar, 1 tablespoons at a time and continue beating until stiff but not dry.
• 9 gently fold beaten whites into 1/2 of yolk mixture. (yolk mixture will be very thick).
• 10 fold yolk mixture back into remaining whites. pour into prepared pan. tap pan on work surface and smooth tip with a spatula to level. bake for about 40 minutes or until a toothpick inserted into the center comes out almost clean. allow cake to cool in pan.
• 11 remove sides of springform pan and, using a long spatula, slide the cake off the paper onto the serving plate. sprinkle with powdered sugar.
• 12 ladle crème anglaise into the center of each dessert plate, place a wedge of cake in the center of the plate and serve immediately.
• 13 avocado crème anglaise: in a food processor, place avocado, pulsing on/off until coarsley chopped.
• 14 in a small heavy saucepan, mix milk and sugar together and bring just to a boil over medium heat.
• 15 in a medium bowl, whisk egg yolks together just to blend.
• 16 whisk scalded milk into yolks, a drop at a time, and return mixture to saucepan.
• 17 stir over medium-low heat with a spatula until sauce thickens. do not allow mixture to simmer or boil at any time or it will curdle.
• 18 add mixture to avocado in food processor and process, stoppng to scrape down sides of the container, until completely puréed. cover and refrigerate until 30 minutes before serving.