Chocolate cake with raspberries and pistachios - Savoury Trips

Ingredients

• 400 gr dark chocolate
• 210 gr maskarpone cheese
• 230 ml heavy cream (double cream)
• 160 gr dehydrated raspberries
• 2 tsp vanilla extract
• 250 gr frozen or fresh raspberries
• 220 gr sugar
• lemon juice of 1/2 lemon
• 80 gr pistachios
• mint leaves
• 2 egg whites
• 40 gr white chocolate for decoration
• Warm heavy cream (double cream) a little bit, but don't bring it to the boiling point
• While still warm, mix it with 300 gr of dark chocolate and stir until the entire chocolate melts. Then add (while everything is still warm) the remaining 100gr
• When everything cools down a bit (the temperature should be 30°) add mascarpone cheese, and then vanilla and at the end dehydrated raspberries. Mix slowly everything again in a smooth mixture.
• Put everything into silicone molds. Leave it for a few hours or overnight to tighten.
• Then filter to remove the crunchy parts of raspberries.
• Fill the jar with sauce and leave it to cool until serving.
• Meringues: egg whites should be blended and gradually adding sugar and only at the end, add the juice of 1/4 lemon.
• Fill the piping bag and leave aside until serving.
• For the decoration of the pistachio, they should be cleaned and chopped.
• Remove from the mold chocolate part, put on a small plate, decorate with meringue, sauce of raspberries, chopped pistachios and some mint leaves.
• I recommend putting chocolate cake before serving at room temperature (at least 2-3 hours)
• Enjoy in every bite!