Flourless Chocolate - Chocolate Chip Cake with Pistachio Ingredients butter 200 gm chocolate (bitter or semi sweet) 200 gm sugar 200 gm ground almonds 100 gm egg yolks 5 pc eggs whites 5 pc pistachio nuts - chopped tbs chocolate chip1 tbs Method 1. Place the butter and chocolate in a large bowl and gently melt over a pan of hot water <click here> 2. Cool slightly and whisk in the sugar, ground almonds and egg yolks 3. Whisk this thoroughly to a smooth 'batter' 4. Whisk the egg whites to the soft peak stage <click here> 5. Pour half of them into the 'batter' and gently mix through with a metal spoon 6. Add the remaining egg whites and gently fold through. This should be done just enough to combine the batter and egg whites, but without losing all the air from the egg whites; better to slightly under mix than over mix 7. Pour three-quarters of the batter into a lightly greased and floured cake tin, sprinkle over the chocolate chips and pistachios, pour over the remaining batter 8. Take a good sized sheet of tin foil and form a circle by working around the sides and curling the edges in. Rest this over the top of the cake tin to prevent over browning 9. Place the cake tin on a baking tray and place in the oven 10. Bake at 175°C for approximately 25 minutes, gently open the oven and check the cake, remove the tin foil and bake for a further 10 - 15 minutes 11. Allow to cool in the cake tin for 5 minutes, carefully remove from the tin and cool on a wire rack for another 10 - 15 minutes 12. Finish with your favourite glaze or topping Chef's Tip: When you pre-heat the oven, place a tray on the top shelf to help prevent the cake top browning too quickly.