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Chocolate, pistachio & nougat semi-freddo
- butter , for the tin
- 75g golden caster sugar
- 4 medium eggs
- 250g dark chocolate , finely chopped
- 450ml double cream
- 140g hard nougat or torrone, chopped into 0.5cm chunks
- 50g pistachios , roughly chopped
Directions:View on BBC Good Food
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