Here is my way of saying it in a sweet manner
Chocolate cake with pistachio mousse, fresh raspberries and blackberry jelly
Here comes the recipe (it is one of those recipes that I do without following a recipe, it is just a combination of delicious bits and pieces)
100 gr sugar
15 gr cocoa
70 gr flour
20 gr melted butter
Beat the eggs and sugar over bain marie until the eggs triple their volume and have the consistency of soft whipped cream. Take the bowl off the bain marie and whisk until the mixture cools down a bit. Fold the stiffed flour and cocoa gently. Fold in the butter with a spatula, taking care not to deflate the batter. Cook for about 20 minutes at 150 C.
I never really follow a recipe for this element of the cake either, so every time it is a surprise
The main ingredients are pâte de pistache (or pistachio paste ), vanilla, gelatine and whipping cream. Start by warming up a small amount of the whipping cream with the pâte de pistache and let it infuse for a couple of hours. Meanwhile put 2-3 leaves of gelatine in cold water and whip the whipping cream until it forms firm peaks. Re-heat the pistachio-cream mixture and melt the gelatine leaves in it. When it cools down, gently fold the mixture into the whipped cream. Taaaaaaaaadaaaaaaaaaaaaaah, you have your pistachio mousse ready.
Another play by ear element, is made by boiling for 5 – 10 minutes some blackberries (200 grams or so) with 2-3 tablespoons of sugar and vanilla. When it reaches a jammy consistency remove from the heat, let it cool down a bit and then melt in a gelatine sheath (treated as shown previously).
Well, to assemble it , just let your imagination run wild or try the deconstructed version of it.
Happy love day to all of you !!!!!!!!!!!!!