Chocolate raspberry cake with pistachios and pink peppercorns
A true masterpiece, the composition of the aromas is a poem
5 from 2 votes
Prep Time 20 minutesmins
Cook Time 1 hourhr25 minutesmins
Total Time 1 hourhr45 minutesmins
Course cake, Dessert, sweets
Cuisine Italian, Trentino South Tyrol
Servings 16serves
Calories 315kcal
Ingredients
Cake:
150gdark chocolate70 % cocoa content
100gbutter
4large eggs
175gsugar
150mlfull fat milkroom temperature
75gplain flour
75gpotato starchor corn starch
1baking powder
1pinchsalt
1teaspoonpeppercorns pink
200graspberries
100gshelledunsalted pistachios
Icing:
100gdark chocolatecouverture
80-100mlwhipped cream
20mlglucose syrup
To decorate:
approx. 50 g raspberries
approx. 20 g pistachiosshelled, unsalted
a fewpeppercorns pink
Instructions
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.