This cake is super easy, and can be made a couple of days before Seder. Just remember to take it out of the freezer at the beginning of the evening, so it slowly defrosts in your fridge. The crunchy nuggets of salted pistachios give it a little tasty twist.If you prefer, you can swap them out and for unsalted shelled pistachios, or omit altogether. But please don’t, as they are quite delicious. It can be done parev if preferred.

Method

• Grease and line a springform tin. Preheat oven to 175°C.
• In a heatproof bowl, melt the butter and chocolate in the microwave in 30 second bursts. Mix well until fully combined. Add sugar and salt, mix well again, then add the eggs one by one mixing well between. Finally fold in the cornflour and chopped nuts.
• Pour the mixture into the prepared tin, and bake 18-25 minutes, until the base is stable but still a bit soft in the centre (to make it nice and gooey). Allow to cool completely before continuing to the next stage.
• To make the mousse: melt your chocolate in 30 second bursts in the microwave. Stir to prevent any lumps and to ensure of the chocolate has melted. Allow to cool to room temperature.
• Whip the cream to soft peaks, then fold in the melted chocolate and chopped nuts. Pour over the chilled base.
• Make the ganache: melt the chocolate with the cream in the microwave in 30 second bursts, and mix to combine. Pour over cake then freeze it.
• Two hours before you want to serve it, remove from freezer. Run a knife between the cake and the pan. Release your cake and place on a serving plate and garnish with the remaining salted pistachios.
   

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