This is a delicate moelleux or 'melt in the mouth' cake that is completely gluten free thanks to the inclusion of ground almonds, instead of flour, you will need to substitute the Pistachio Delight for another type of Lindt chocolate as this isn't gluten free. Inside each cake is a square of Lindt Creation Pistachio Delight. If eaten when the cakes are still warm, the chocolate centre is still formed but gooey. Or you can wait until the cakes have cooled and the chocolate will form a chewy centre. You can try lots of variations with these cakes, you could add a lindor chocolate in the middle and substitute the pistachio paste for nutella or smooth peanut butter, or add fruit such as raspberries to the centre.
- 165 g Ground Almonds
- 125 g Icing Sugar
- 125 g Unsalted Butter
- 20 g Pistachio Paste
- 4 Eggs
- 2 Bars of Lindt Creation Pistachio Delight
- 50 g Unsalted Pistachios
Preheat the oven to 180C and grease a 12 hole muffin pan.
Sieve the icing sugar and the ground almonds into the bowl of a food mixer.
Melt the butter over a low heat and cool to lukewarm.
Add the pistachio paste to the icing sugar and ground almonds. Add the eggs one at a time, mixing with the paddle attachment until fully incorporated. You may need to scrape the bowl down between adding the eggs so that this is all mixed in.
Pour in the melted butter and mix until incorporated, this will take a few seconds.
Spoon the batter into a disposable piping bag and fill the mould 3/4s full, or use a spoon.
Gently place the square of chocolate in the middle of each cake.
Coarsely chop the pistachios in a food processor or with a large knife.
Scatter them over the small cakes.
Bake for 20 minutes or until golden and a cocktail stick comes out clean.
You can eat the cakes slightly warm, or wait until they are cool and because of the ground almonds they will stay really moist.