- 3.5 oz dark chocolate (60% cacao)
- 2.5 oz butter (5 tbsps)
- 1/3 cup sugar
- 1/4 tsp salt
- 2 eggs
- 1/4 cup cornstarch
Melt the chocolate and butter over a simmering pan of water. Remove and add the sugar and salt and mix well. Add the cornstarch and mix well. Add the eggs and mix well.
Pour into a greased (and parchment lined bottom) springform pan.
Bake at 350 degree for 10-18 minutes or until set. Cool completely. When cooled, create a “collar” around the pan with parchment paper (see video)
NOTE: you could add some chopped pistachios to the brownie mixture before baking to add extra crunch.
White Chocolate Mousse:
- 7 oz. good white chocolate
- 2 egg yolks
- 2 tbsps sugar
Mix the yolks and sugar until thickened and a bit pale.
In a pan over simmering water, heat
- 1/4 cup heavy cream
Slowly pour into eggs, a little at a time, whisking well after each. When all combined, put back in pan and continue to cook until it coats the back of a spoon and a finger drawn through it leaves a trail.
Pour over chocolate and let sit 2-3 minutes then whisk altogether until smooth.
Beat 1 cup heavy cream and slowly fold into chocolate mixture. Pour over the brownie layer and freeze at least one hour.
- 1 tsp gelatin
- 3 tsps cold water
- Mix together well and set aside.
- In a bowl over simmering water, put
- 5-1/2 oz good white chocolate
- 2 tbsps milk
- 2.2 oz pistachio paste (see recipe following)
When all melted together, remove, microwave gelatin about 8 seconds until loose and add to mixture and blend well.
Add 1/2 tsp pistachio extract (or almond extract) and a drop or two of green food color – blend well.
While 1 cup heavy cream and slowly fold into pistachio mixture
Pour over white chocolate mousse – freezer 3-4 hours or until completely set
Melt 3-1/2 oz of good white chocolate
Spread onto silpat or a lightly buttered piece of foil.
Dot with pistachio – amount is up to you
Let set completely – when set, break into pieces to decorate “cake”
- 3/4 cup of peeled pistachios (I buy raw pistachios on line and use those without needing to peel)
- 2 tsps water
- 3 tbsps sugar
- 3 tbsps almond flour
- few drop of pistachio or almond extract
Boil the water and sugar until it reaches 245 degree
Pour over the pistachio and keep mixing until they are all coated – they might look like they are coated in white sand
Add almond flour and extract
Grind in a food processor for 8-10 minutes
If they still look dry and powdering after 5 minutes, add 1-2 tbsps (or more) of a non-flavored oil (such as canola) and add more oil if necessary in order for the mixture to come to look and feel like paste.
Remove and put into a container with plastic wrap over the mixture and then tightly covered – refrigerate and use with 5 days or freeze for months.
Alternately you can buy pistachio paste on line
NOTE: you can store this “cake” in the freezer, tightly covered, for a couple of weeks with no decorations on it or store in the refrigerator for 3-4 days tightly covered