Pistachio & chocolate mousse cake

We have a new recipe for a fluffy mousse cake that perfectly combines the flavors of chocolate and pistachios.

The calculation is for an 18 cm (7 inch) cake.

For the sponge biscuit:

• Eggs 2 pcs | 2.00 items
• Sugar 80 g | 2.80 oz
• Flour 70 g | 2.45 oz
• Baking powder 5 g | 0.20 oz
• Butter 40 g | 1.40 oz
• Milk 40 g | 1.40 oz
• Pistachio paste 40 g | 1.40 oz

Combine the milk, butter and the pistachio paste, and heat the mix until smooth. Combine the flour with the baking powder. Whip the eggs with sugar until fluffy. Add one half the milk mix and one half the flour mix into the whipped eggs. Stir the mass with a spatula. Add the remaining ingredients, and mix again. Bake the sponge cake in the oven, preheated to 180C (356F) for about 20 minutes. Wrap the biscuit in foil, and place it to the fridge for 5 hours.

For further cake assembling, cut off the top of the biscuit. You better assemble the cake in a ring mold. Place the sponge biscuit on a plate or a dish; the put a split ring on top, and lay the ring with the acetate tape from the inside.

You can use just one chocolate (dark or milk), or you can mix them in equal proportions.

• Chocolate 120 g | 4.25 oz
• Butter 35 g | 1.25 oz
• Gelatin 5 g | 0.20 oz
• Milk 30 g | 1.05 oz
• Powdered sugar 20 g or to taste | 0.70 oz or to taste
• Cream 33% 200 g | 7.05 oz

Soak the gelatin in cold milk, and let it swell. Combine the chocolate with the butter, and melt until smooth (don’t overheat!). Melt the swollen gelatin in the microwave in short pulses to a liquid state, and combine it with the chocolate mass; add the powdered sugar, and mix everything well.

Whip the cream until soft peaks; add the chocolate mass, and stir quickly with a spatula until smooth. If the chocolate mass has already started thickening (before adding the cream), then heat it up a little in the microwave (5 seconds), so that it becomes more liquid. Pour the mousse onto the biscuit, and place it in the fridge for 15 minutes.

For the pistachio mousse:

• White chocolate 120 g | 4.25 oz
• Butter 35 g | 1.25 oz
• Pistachio paste 30 g | 1.05 oz
• Gelatin 5 g | 0.20 oz
• Milk 30 g | 1.05 oz
• Powdered sugar 20 g | 0.70 oz
• Cream 33% 170 g | 6.00 oz

Soak the gelatin in cold milk, and let it swell. Combine the chocolate with butter and the pistachio paste, and melt until smooth. Heat the swollen gelatin to a liquid state, and combine it with the chocolate mass; add the powdered sugar, and mix everything well.

Whip the cream until soft peaks; add the chocolate mass, and stir quickly with a spatula. If the chocolate mass has already started thickening (before adding the cream), then heat it up a little in the microwave (5 seconds), so that it becomes more liquid. Pour the pistachio mousse over the chocolate mousse, and refrigerate it for 20 minutes.

For the white chocolate mousse:

• Chocolate 120 g | 4.25 oz
• Butter 35 g | 1.25 oz
• Gelatin 5 g | 0.20 oz
• Milk 30 g | 1.05 oz
• Powdered sugar 20 g or to taste | 0.70 oz or to taste
• Cream 33% 200 g | 7.05 oz

Cook the mousse in the same way as the previous two. Let the cake stabilize for at least 5 hours.

For the ganache, melt the chocolate and the cream, and pour it over the chilled cake. 

Cool the finished cake, and decorate it with chopped pistachios.