140g caster sugar
200g dark chocolate
140g unsalted butter
6 eggs, separated
1/4 cup cream
Preheat oven to 170°C.
To make the gateau:
Melt the chocolate, butter and 80g sugar over a double boiler. Allow to cool completely.
Stir in the egg yolks.
Whisk egg whites with remaining 60g sugar until firm, and fold into the chocolate mixture.
Pour into a lined springform cake tin and bake for 30-40 minutes at 170°C.
Allow to cool completely before topping with ganache.
To make the ganache:
Place all of the ingredients into a bowl and heat over a double boiler to melt chocolate.
Pour the ganache over the cooled cake placed on a wire rack over a plate to catch the excess and reuse another time.
Top with a sprinkling of chopped pistachios or another topping of your choice.
Allow to set for an hour before serving.