To begin, butter the sides and bottom of an 8" springform pan. Gather your ingredients so that you have everything close at hand on the counter or table.
Shell pistachios and finely chop, using a nut chopper. With a knife and cutting board, chop the dried cherries. Chop the Belgian dark chocolate into small pieces.
Assemble the Tea Cake
In a large bowl, combine the digestive biscuits (broken into 1/2" pieces), the chopped roasted pistachios nuts, and chopped dried cherries. Mix together to combine.
In a medium saucepan over medium-low heat, combine the butter and agave syrup. Cook and stir until the butter is melted, but do not bring this to a boil. Allow to set for 5 minutes, then quickly whisk in the large egg to pasteurize.
Stir in the chopped Belgian chocolate, vanilla extract, and brandy. Stir until smooth.
Add in the chocolate hazelnut spread and stir until combined.
Pour this chocolate mixture into the bowl of broken biscuits. Using a long-handled spoon, stir all together until coated.
Transfer mixture to the prepared springform pan, pressing down until packed. Smooth a rubber spatula over the top until even.
Cover the top with plastic wrap and refrigerate at least 6-8 hours. Overnight is better.
Prepare the Ganache Topping
The next day, prepare the Ganache Topping. Place the Belgian chocolate pieces into a large bowl.
Heat the heavy whipping cream and agave syrup in a small saucepan and stir until the syrup has dissolved and the cream has warmed. Keep an eye on this, as you do not want it to boil.
Pour the cream over the chocolate pieces and allow to set for 5 minutes. Stir until the chocolate is smooth and glossy. Allow to set at room temperature until it thickens a bit, about 45 minutes.
Meanwhile, remove the cake from the refrigerator and allow it to come to room temperature while the ganache cools. After about 30-40 minutes, remove the side from the pan and invert the cake onto a cake stand or tray. Carefully remove the bottom of the pan from the cake.
Pour about 1/3 of the ganache over the top of the cake and spread to the edges, allowing it to pour down the sides. Smooth the top and sides with an offset spatula until the cake is completely covered.
Sprinkle with miniature chocolate chips as desired for decoration. Cover and refrigerate for at least 2 hours before serving.
Upon serving, use a sharp knife to cut 1/4" slices by pressing down, rather than in a sawing motion. Serves 20.
*Unless otherwise indicated, all butter used on this recipe site is salted.**This cake will keep covered in the refrigerator for 3 weeks or more.