CHOCOLATE PISTACHIO CAKES
Output: 15 - Preparation time: 30 minutes - Cooking time: 25 minutes
Ingredients
The cake
- 180 g butter
- 200 g St-Domingue Cacao Barry chocolate
- 150 g egg whites (5 eggs)
- 1 pinch salt
- 24 g sugar
- 120 gr egg yolks (6 eggs)
- 215 gr powdered sugar
- 85 gr almond powder
- 95 g flour
- 125 ml (1/2 cup) pistachios, finely crushed
The coulis
- 250 g raspberries
- 38 ml (2.5 tbsp.) sugar
- 30 ml (2 tablespoons) water
Preparation
- Preheat oven, rack in center, to 180° C (350° F).
- Melt butter and chocolate in a bowl in a double boiler.
- Meanwhile, in a bowl, whisk the egg whites until stiff with a pinch of salt. Add the sugar and whisk until the mixture forms peaks.
- Whisk the yolks into the chocolate, followed by the powdered sugar. When the mixture is smooth, stir in the almond powder, flour and pistachios.
- Gently fold in the stiffly beaten egg whites with a spatula.
- Place heart-shaped cookie cutters on an ovenproof tray and fill to 2/3 of the way up with the mixture.
- Bake for 15 to 20 minutes, or until the cakes are cooked through.
- For the coulis, combine the raspberries and sugar, add the water and microwave for 2 minutes.
- Purée with a hand blender. Strain and refrigerate.
- Decorate cakes with raspberries, pistachios or other ingredients, then add prepared coulis.
