Preheat the oven to 310 degrees F.

Put 1 and 1/2 cups shelled pistachios into a cuisinart.

Coarsely grind. Remove from the Cuisinart and put aside.

Measure 3/4 cup of almonds into the cuisinart.

Grind to a very fine consistency. This should take about a minute.

Separate 2 egg whites from the egg yolks

Put the 2 yolks in the bowl of a mixer. Add 2 full eggs.

Add a 1/2 cup ad sugar and blend until fluffy.

Add the ground pistachios and almonds, 1 tablespoon cocoa powder, and 3/4 cup chocolate chips.

Mix until everything is well combined. The mixture will be chunky. Set aside the mixture.

In a clean bowl, using the whisk attachment, beat the 2 egg whites with the remaining sugar. Soft peaks will form.

Fold the egg whites into the nut mixture.

Stir in 1 and 1/2 tablespoon of melted butter.

Pour the batter into a well greased loaf pan. Bake for 40-50 minutes, or until a toothpick comes out dry. After taking out of the oven, remove the cake from the loaf pan to cool.

I like to slice up the loaf so that it is easy for guests to grab a piece.

Serve at room temperature, with a little powdered sugar sprinkled on top. Recipe taken from The Book of New Israeli Food: A Culinary Journey by Janna Gur.

How to bake flourless chocolate and pistachio cake

Making a tasty flourless cake can be challenging. This recipe uses ground pistachios and almonds to give it a delicious flavor and texture.