Pistachio and white chocolate cake
METHOD
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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