Chocolate and Pistachio

Chocolate and Pistachio

for 6/8 people

  • For the cake:
  • 150 gr. flour
  • 30 gr. of cornstarch
  • 150 gr. sugar
  • 5 eggs
  • 2 egg yolks
  • 90 gr. butter + 10 gr. for the mold
     
  • For the chocolate-pistachio cream:
  • 150 gr. dark chocolate
  • 100 gr. chopped pistachios
  • 100 gr. sugar
  • 200 gr. butter
  • 2 eggs
     
  • For the scene:
  • 50 gr. almonds
  • 20 cl. liquid cream
  • 12 sheets or chocolate pucks
  • 3 tablespoons. tablespoons sugar Galca
  • 1 tsp. tablespoons chopped pistachios

 

30 mn. + 12 h. d'attente
40 mn. 190°C.(th.6/7)/425-450°F

 


 

 

  1. The day before:

    Preheat oven to 190 ° C. (th.6 / 7)

    Prepare the cake:

    Electric whisk to whip the eggs with the yolks and sugar in a simmering water bath for 10 minutes.
    Continue to whisk the mixture off the heat until it cools.
    Add the flour and cornflour sifted together and the melted butter.
     

  2. In a mold missed by 26 cm. diameter, pour the dough.
    Bake for 30 minutes. then Turn out and cool on rack. Let stand 12 h.
     
  3. The next day:

    Melt the chocolate in a bain-marie.
    Whisk the eggs with sugar until the mixture white slightly.
    Then add the butter worked ointment.
    Add the melted chocolate and warm, and then chopped pistachios and mix well.
     

  4. Cut the cake in half the thickness and garnish it with chocolate and pistachio cream.
    Whisk the cream whipped with icing sugar.

    Coat the top and sides of cake with whipped cream.
    Paper edges then almonds.

    Garnish with remaining whipped cream in a piping bag smooth.
    Add sheets or pallets of chocolate and chopped pistachios.