Pistachio Flourless Cake with Raspberry Dark Chocolate Ganache

Ingredients

• PISTACHIO CAKE:
• 1 1/2 cups (375 mL) raw pistachios
• 1 cup (250 mL) almond flour
• 2/3 cup (150 mL) confectioners’ (icing) sugar
• ½ cup (125 mL) granulated sugar
• ½ tsp (2 mL) salt
• 2 eggs
• 1/2 cup (125 mL) butter, melted and cooled to room temperature
• 2 tsp (10 mL) vanilla extract
• CHOCOLATE RASPBERRY GANACHE:
• 2 bars (each 3.5 oz / 100 g) Lindt EXCELLENCE Raspberry Dark Chocolate Bar, chopped
• 1/2 cup (125 mL) half-and-half (10%) cream
• 1/4 cup (60 mL) slivered pistachios
• 1 cup (250 mL) fresh raspberries