To make this chocolate and pistachio cake, start with the dough. Beat the eggs at room temperature for 10 minutes with the sugar and salt. While still beating, add the oil in a trickle and then turn off the machine. You can also use electric whips as an alternative.
Add the sifted flour together with the cocoa and baking powder and mix well. Transfer the mixture into a buttered and floured cake tin with a diameter of 23 cm.
Bake in a static oven preheated to 175° for about 35-40 minutes. Before taking it out of the oven, test it with a toothpick to make sure it is cooked.
Once baked, wait for the cake to cool, take it out of the mould and let it cool completely on a wire rack.
FOR THE CREAM
Pour the cold milk and cream into a small saucepan. Add the sugar and starch and whisk to dissolve all ingredients.
Turn on the heat and allow the cream to thicken over a gentle flame. When it starts to thicken, pour it into a wide, shallow container, cover the surface with cling film and leave to cool first at room temperature and then in the fridge for at least an hour.
After the indicated time has elapsed, add the Pistì pistachio spreadable cream with the help of an electric beater to the now firm cream, making the cream smooth and even in colour. Put the cream in a pastry bag with a smooth 1 cm nozzle and place it in the fridge.
COMPOSE THE CAKE
Cut your cake into 3 disks of equal thickness. Place the buttered and lined with a strip of baking paper on a plate, then insert the first disc of cake starting from the bottom and squeeze half of the Pistì pistachio cream over it. Insert the second disc, the middle one, and squeeze the remaining Pistì pistachio cream over it. Cover with the third and last disc and put in the fridge for at least an hour to firm up.
PREPARE THE GANACHE
For the covering ganache, finely chop the dark chocolate and place it in a bowl. Heat the cream, glucose and butter in a small saucepan, mix the ingredients and pour them boiling hot over the chocolate; wait 10 seconds and then stir with a pot licker gently and holding the spatula flat, making circular movements so as not to trap air bubbles. When the chocolate is completely melted and the ganache shiny and smooth, you can use it.
DECORATION
Remove the opening circle and baking paper and place the cake on a wire rack, placing a tray underneath to catch the ganache that will fall.
Pour the still-warm ganache over the cake so that it is completely coated, tap it gently on the work surface 2-3 times and then, using two long spatulas, move it to the serving dish. Coat all the edges of the cake with pistachios, using your hand or a spoon.
Finally, with a small brush, remove the excess crumbs from the plate. Put the chocolate and pistachio cake in the fridge for at least an hour, then cut and serve!
CONSERVATION
The chocolate and pistachio cream cake can be kept in the refrigerator. You can even make it the day before, so that all the flavours blend well, for an even more surprising result. If there are any slices left over, you can store them in the refrigerator sealed in an airtight container. The base can also be frozen for up to two months before filling.
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