Dark Chocolate and Pistachio Cake with Spiced Gin
This luxurious flourless cake marries the deep intensity of 70% cocoa with the nutty crunch of roasted pistachios, all elevated by a botanical splash of spiced gin. Every bite offers a complex profile of warm spices and velvety chocolate that lingers beautifully on the palate.
- Prep
- 25 min
- Bake
- 45 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 485 kcal
Method
Preheat your oven to 170°C (340°F) and grease a 20cm springform pan with butter, lining the base with baking paper.
Place 120g of the pistachios in a food processor and pulse until they form a fine meal. Be careful not to over-process them into a paste. Roughly chop the remaining 30g of pistachios for garnishing.
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pan of simmering water (bain-marie) until smooth. Stir in the spiced gin and remove from the heat to cool slightly.
In a large bowl, whisk the eggs and caster sugar together for about 5 minutes using an electric hand mixer until the mixture is pale, thick, and has tripled in volume.
Gently fold the ground pistachio meal and cocoa powder into the egg mixture using a large metal spoon or spatula, being careful not to deflate the air.
Gradually pour the chocolate and gin mixture down the side of the bowl and fold it in gently until the batter is uniform in color.
Pour the batter into the prepared pan and bake for 40-45 minutes. The cake should be set around the edges but still have a slight wobble in the center.
Allow the cake to cool completely in the pan before removing. Garnish with the remaining chopped pistachios and a dusting of cocoa powder before serving.
Notes from the kitchen
Use a gin that features warm botanical notes like peppercorn, cardamom, or orange peel to complement the chocolate.
Do not overbake this cake; it should remain slightly moist in the center for a fudge-like texture.
For the best results, use a high-quality chocolate with at least 70% cocoa solids.
If you want an even more pronounced gin flavor, brush the top of the warm cake with an extra tablespoon of gin immediately after taking it out of the oven.
