Moelleux Framboise et Pistache

Yield

One 6” cake.

Ingredients

Pistachio Cake

• 150 g white chocolate
• 80 g butter
• 2 eggs
• 1 tsp vanilla extract
• Zest of one lemon
• Juice of half a lemon
• 60 mL milk
• 75 g pistachios, very finely ground
• Pinch of salt

Raspberry Ganache

• 200 g raspberries (fresh or frozen)
• 200 g white chocolate
• 50 mL heavy whipping cream

Steps

Pistachio Cake

1. Preheat oven to 350 ºF. Line a 6” springform pan with parchment paper. Grease the parchment.
2. Melt the white chocolate and butter together in the microwave at half-power in 30-second increments until melted.
3. In a bowl, whisk the eggs, vanilla, and lemon zest together until light and thickened. Add the milk and lemon juice. Add the melted chocolate/butter mixture.
4. Fold in the pistachios and salt with a spatula. Transfer to prepared pan and bake for 35 minutes. Let cool completely without unmolding.

Raspberry Ganache

1. In a saucepan on medium-low heat, cook the raspberries until thickened, about 5-8 minutes.
2. Meanwhile, in a separate pan, heat the cream until just barely simmering. Do not boil.
3. Meanwhile, melt the white chocolate in the microwave at half-power in 30-second increments, stirring well to prevent burning.
4. Combine melted chocolate, warm cream, and cooked raspberries with an immersion blender. Pour immediately over cooled cake. Transfer to fridge and chill at least an hour to set the ganache.
5. Transfer cake to serving plate, unmold, and remove parchment. Let come to room temperature before serving.

Source

Célia (@celia_oeg), “Le petit manuel d’une patissière autodidacte”