Chocolate Pistachio Cake



  • 4 eggs (separated)
  • 125 grams flour
  • 125 grams sugar
  • 180 grams dark chocolate
  • milk (10 cl.)
  • 2 gelatin sheets
  • water
  • whipping cream (25 cl.)
  • milk (10 cl.)
  • 2 tablespoons pistachio paste
  • 2 egg yolks
  • 40 grams sugar
  • 2 gelatin sheets
  • water
  • whipping cream (20 cl.)
  • 120 grams chocolate
  • whipping cream (20 cl.)
  • 2 gelatin sheets
  • water


  1. 1. Preheat the oven to 400F
  2. 2. Start by preparing the cake. Beat the 4 egg whites until they form stiff peaks. While continuing to beat, add the yolks followed by the flour and sugar.
  3. 3. Pour the batter into a jelly roll pan and bake at 400F for about 10 minutes.
  4. 4. Cut the cake into two squares and place one in a square cake pan if using a square pan. You can also cut the cake with cookie cutters (round / square / rectangle).
  5. 5. Next start the mousse. Melt the dark chocolate with the milk in a double boiler. Soften the gelatin sheets in some water and add them to the chocolate. Let the mixture cool.
  6. 6. Whip the cream and then mix it with the chocolate.
  7. 7. Spread the chocolate mixture over the first cake layer. Place the second cake layer on the chocolate mousse. Refrigerate for least for 1 hour.
  8. 8. The next step will be making the creme anglaise. First, combine the milk and pistachio paste in a saucepan and bring them to boil.
  9. 9. Whisk the egg yolks and sugar in a bowl. Pour the boiling milk over the eggs and return the mixture to the saucepan. Cook until it thickens and becomes custard-like. Soften the sheets of gelatin in some water and add them to the creme anglaise. Let it cool.
  10. 10. Whip the cream and mix it with the creme anglaise. Pour it over the cake and refrigerate overnight.
  11. 11. Prepare the topping after chilling the cake overnight. Heat the chocolate with the cream until melted and smooth. Soften the gelatin sheets in some water and then add them to the chocolate. Mix well, let cool, then pour over the cake. Refrigerate.
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