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Chocolate Bundt Cake With Pistachios

Created by ImPat on August 26, 2016

15 grams unsalted butter (softened for greasing)
2 blocks premium (360 grams) dark chocolate (finely chopped, 2 x 180 grams Lindt dessert specified)
250 grams unsalted butter (extra softened)
2 cups firmly packed brown sugar (440 grams)
6 large eggs
3/4 cup all-purpose flour (plain, 110 grams)
3/4 cup self-rising flour (110 grams)

1/2 cup cocoa powder (50 grams)
3 teaspoons ground cinnamon
1 cup ground almonds (almond meal 120 grams)
1/4 cup pistachios, chopped coarsely (35 grams)
FOR CHOCOLATE GLAZE
1 block premium (180 grams) dark chocolate (chopped finely, Lindt dessert specified)
60 grams unsalted butter (chopped)

Step 1: Preheat oven to 170C/150C fan forced.
Step 2: Grease a large 26cm bundt pan (2.5 litre capacity) with the soft butter.
Step 3: Place chocolate in a medium heatproof bowl over a saucepan of barely simmering water (don't allow the bowl to touch the water) stir until just melted and cool slightly.
Step 4: Beat the extra butter and sugar in a medium bowl with an electric mixer until light and fluffy and beat in the eggs one at a time until combined.
Step 5: On low speed, gradually add combined sifted flours, cocoa and cinnamon, then ground almonds and milk in batches.
Step 6: Fold in the melted chocolate until combined and the spoon the cake mixture into prepared pan.
Step 7: Bake cake for about 1 hour or until a skewer inserted into the centre comes out with moist crumbs.
Step 8: Leave cake in pan for 10 minutes before turning out onto a wire rack to cool.
FOR THE CHOCOLATE GLAZE
Step 9: Place the chocolate and butter in a medium saucepan and stir over a low heat until just melted.
Step 10: Spoon some the chocolate glaze over the cake and sprinkle with pistachios and serve cake with remaining chocolate glaze and thickened cream, if desired.