Ingredients
- Sponge:
- 80-100 grams egg yolk
- 40 grams caster sugar
- 120 grams egg white
- 80 grams caster sugar
- 100 grams plain flour
- 20 grams cocoa powder
- 50 grams chopped pistachios
- Mousse:
- 300 grams plain chocolate tablespoon butter
- 4 large eggs separated 200 milliliters double cream
- Decoration:
- Dark chocolate
Steps
- - Whisk egg yolk and sugar together
- - Whisk whites and sugar together
- - Sift flour and cocoa powder together
- - Fold yolks and dry into whites in stages
- - Pipe strips onto a baking sheet and 2 circles
- - Sprinkle over pistachios and bake at 190 for 10 minutes
- - Melt chocolate over bain-marie and add butter and leave to cool - Whisk egg whites and cream separately
- - Mix cream into chocolate, then add to whites
- - Build up mousse cake and set in freezer
- - Make chocolate ruffles
- - Top cake