Modern Pistachio and Raspberry Cake: A Decadent Dessert for Every Occasion
This modern pistachio and raspberry cake combines rich, velvety chocolate, tangy raspberry gelée, and smooth mousse, all layered between a delicate pistachio sponge. Perfect for an elegant dinner party or a special celebration, this cake is as visually stunning as it is delicious. Below, we’ve provided detailed instructions to help you recreate this showstopper dessert at home. Follow each step carefully to ensure a perfectly executed dessert that’s sure to impress your guests!
Servings: 15
Category: Desserts
Ingredients
For the Pistachio Sponge:
| Ingredient | Quantity |
|---|---|
| Eggs | 110g |
| Pistachio Flour | 50g |
| Cornstarch (Maizena) | 50g |
| Sugar | 50g |
For the Chocolate Layers:
| Ingredient | Quantity |
|---|---|
| Dark Chocolate (70% cocoa) | 210g |
| Dark Chocolate (55% cocoa) | 200g |
| Dark Chocolate (55% cocoa) | 225g |
| Whole Milk | 150g |
| Glucose | 45g |
For the Raspberry Gelée:
| Ingredient | Quantity |
|---|---|
| Fresh Raspberries | 250g |
| Sugar | 75g |
| Water | 70g |
| Gelatin Sheets | 9g |
| Fresh Raspberries (for garnish) | 3-4 |
For the Chocolate Mousse:
| Ingredient | Quantity |
|---|---|
| Dark Chocolate (55% cocoa) | 225g |
| Fresh Cream (Heavy Cream) | 700g |
Instructions
Step 1: Prepare the Pistachio Sponge
- Whisk the eggs: In a large bowl, crack the eggs and whisk them with an electric mixer until they become light, airy, and frothy. The texture should be thick and have a pale yellow color.
- Incorporate the dry ingredients: Sift the cornstarch and pistachio flour together to remove any lumps, then gently fold them into the whipped eggs. Be careful not to deflate the batter.
- Bake the sponge: Spread the batter evenly on a baking tray lined with parchment paper. Use a spatula to smooth the surface until it’s about 1 cm thick. Bake in a preheated oven at 180°C (350°F) for about 12-15 minutes or until a toothpick inserted comes out clean. Once done, allow it to cool completely.
- Cut the sponge: Once cooled, use an 18 cm (7-inch) round cutter to cut out a perfect circle of pistachio sponge. Set aside.
Step 2: Prepare the Chocolate Layers
- Melt the chocolate: Chop the dark chocolate into small pieces and melt it gently using a double boiler or in the microwave. Heat until it reaches 45°C (113°F).
- Add the second portion of chocolate: Once the first batch of chocolate has melted, add 70g of the second type of dark chocolate (55% cocoa) and mix thoroughly until it is completely melted.
- Spread the chocolate: Divide the melted chocolate between two trays lined with parchment paper. Use a spatula to spread it evenly into a thin layer. Aim for about a 20 cm (8-inch) square shape.
- Let it set: Allow the chocolate to crystallize at room temperature for 30-60 minutes, or until fully hardened. Once set, use the same 18 cm cutter to carefully cut two perfect circles of chocolate. Place them in the fridge until needed.
Step 3: Prepare the Raspberry Gelée
- Make the raspberry purée: Place the raspberries, sugar, and water in a blender or food processor. Blend until smooth.
- Strain the purée: To remove any seeds, strain the raspberry mixture through a fine sieve.
- Dissolve the gelatin: Soak the gelatin sheets in cold water for 5-10 minutes. Once softened, squeeze out any excess water and add the gelatin to a small saucepan with 5 tablespoons of the raspberry purée. Heat gently, stirring until the gelatin is completely dissolved.
- Combine the gelée: Add the dissolved gelatin mixture to the remaining raspberry purée and mix well.
- Set the gelée: Place an 18 cm round ring mold on a baking tray lined with parchment paper. Pour the raspberry gelée into the mold and refrigerate until fully set (approximately 2 hours).
Step 4: Prepare the Chocolate Mousse
- Melt the chocolate: Chop the remaining 225g of dark chocolate (55% cocoa) and melt it as described earlier, until smooth.
- Whip the cream: In a separate bowl, whip the fresh cream until soft peaks form. Be careful not to overwhip, as you want it to be soft and airy.
- Combine chocolate and cream: Once the melted chocolate has cooled slightly, fold it gently into the whipped cream. Be sure to mix slowly and carefully to maintain the mousse’s light texture.
- Chill the mousse: Once combined, refrigerate the mousse to firm up slightly, about 30 minutes.
Step 5: Assemble the Cake
- Prepare the base: On a large serving tray, place a 24 cm (9.5-inch) round mold, lined with parchment paper around the edges and an acetate strip around the side. Place the pistachio sponge at the bottom.
- Add the chocolate layer: Gently place one of the prepared chocolate disks on top of the pistachio sponge, pressing down lightly to adhere.
- Place the raspberry gelée: Carefully remove the set raspberry gelée from the mold and place it over the chocolate layer.
- Add the second chocolate layer: Place the second chocolate disk on top of the gelée, pressing down gently to ensure it sticks.
- Finish with the mousse: Spoon the chocolate mousse over the top of the cake and smooth it out to cover completely. Be sure to fill in any gaps, creating a smooth, even layer.
- Freeze the cake: Transfer the assembled cake to the freezer and freeze for at least 1.5 hours to allow it to set properly.
Step 6: Prepare the Glaze
- Melt the glaze ingredients: In a small saucepan, combine the milk and glucose and heat gently over low heat. Add the chopped dark chocolate and stir until the chocolate has completely melted and the mixture is smooth.
- Pour the glaze: Once the glaze is ready, remove the cake from the freezer. Gently remove the acetate ring and place the cake on a wire rack over a tray.
- Glaze the cake: Pour the warm glaze over the top of the cake, ensuring that it covers the surface evenly. Let any excess glaze drip off.
- Set the glaze: Allow the cake to sit at room temperature for about 10 minutes to allow the glaze to set.
Step 7: Decorate and Serve
- Decorate the cake: Once the glaze has set, carefully decorate the cake with fresh raspberries and a light dusting of pistachio flour for a touch of color and flavor.
- Chill and serve: Transfer the finished cake to the refrigerator and let it chill for at least 30 minutes before serving. This will ensure the layers hold together and the mousse remains firm.
Tips for Success
- Chocolate melting: Be sure to melt the chocolate gently to avoid overheating, which can cause it to seize or become grainy.
- Gelée setting: Ensure the raspberry gelée is fully set before layering it in the cake to avoid it spreading or leaking.
- Chill time: The cake needs ample time in the freezer to set properly before glazing and serving, so plan ahead!
This Modern Pistachio and Raspberry Cake is a sophisticated dessert that’s perfect for a special occasion. The combination of rich chocolate, refreshing raspberries, and pistachio creates a balanced and irresistible flavor profile that will surely leave a lasting impression on your guests. Enjoy creating this beautiful cake, and don’t forget to take a picture of the masterpiece before it disappears from the table!
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 540 kcal |
| Carbohydrates | 48g |
| Protein | 6g |
| Fat | 38g |
| Fiber | 6g |
| Sugars | 35g |
(Note: Nutritional values are approximate and may vary depending on exact ingredients used.)
