Tuesday 1st December 2020
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Preparation time: 15 minutes
Cooking Time: 50 minutes

For the cake:
300g plain flour
150g white chocolate
120g sugar
180g butter
100g pistachio paste
50g chopped pistachios
2 whole eggs
Pinch of salt.

For the mousse:
200g 80% chocolate
200ml whipping cream
50g butter at room temperature
50g tahini paste (sesame)
150g sugar

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pistachio and white chocolate cake with sesame dark chocolate mousse

To make the chocolate mousse, melt the chocolate in bain-marie, place the cream, tahini paste and sugar in a pan and gently warm for 5 minutes. Remove from the fire and let cool for 10 minutes.

Add the cream to the melted chocolate and gently stirring add the butter, then refrigerate.

For the cake melt the white chocolate with half the butter in bain-marie, add the pistachio paste and mix well. Place the eggs and butter in a mixer and whisk on low for 1 minute. Add the melted chocolate mix, chopped pistachios and the flour. Mix well and pour in a baking tray. Bake at 150C for 35-40 minutes.

Let cool down completely before serving.

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