Ainsley Harriott served up a delicious Chocolate and Pistachio Cake with Boozy Crème Fraîche on Ainsley’s Fantastic Flavours.

The ingredients are: 150g butter, at room temperature, plus extra for greasing, 250g good quality dark chocolate, chopped, 160g golden caster sugar, 5 eggs, separated, 1 tsp instant espresso powder, 3 tbsp good quality cocoa powder, plus extra for dusting the tin, ¼ tsp salt and 50g pistachios, finely ground in a food processor.

For the Ganache: 125g good quality dark chocolate, 125ml double cream and 1 tbsp (salted) pistachios, chopped, to serve.

For the Boozy Whipped Crème Fraîche: 120ml crème fraîche, 140ml double cream, 1 tbsp icing sugar and 2 tbsp dark rum or Amaretto.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.