Line a baking tin (20 cm Ø) with baking paper, pre-heat the oven to 170° C upper and lower heat. Peel and weigh the pistachios. Roughly chop almost half of them. You need about a 250 g pack of pistachios for 120 g of shelled pistachios.

Separate the eggs. Beat the egg whites until stiff. Melt the chocolate with butter in a bain-marie. Mix starch, flour, baking powder and salt and sieve together. Crush the peppercorns in a mortar and add to the mixture. The original recipe recommends 5 g (2-3 tablespoons) of pink pepper. The taste was too intense for me but of course you can increase the amount if you wish.

Melt the chocolate with butter in a bain-marie. Beat the yolks and sugar in a bowl until creamy. Then alternately and in several stages add the milk and the flour and chocolate mixtures. Carefully stir in 50 g chopped pistachios and 150 g halved raspberries. Finally, fold in the beaten egg white and pour the dough into the mould. Cover the surface with about 50g each of pistachios and raspberries. Put the cake into the pre-heated oven and bake for about 75 minutes. Use a toothpick to test if the cake is baked.

For the icing, cut the chocolate very finely. Mix the whipping cream with glucose syrup and warm it up over a low heat. When you see the first little bubbles, take it off the heat. Stir in the chocolate shavings, one-third at a time, until you have a smooth, shiny mass. This gradual adding of the chocolate shavings is important so that the chocolate and cream can combine well. Stir slowly to avoid air bubbles forming. Cover the cooled cake with the icing. Before serving, decorate with pistachios, raspberries and a few coarsely crushed pink peppercorns.