Chocolate and Pistachio Cream Cake

Glaze

• 4 gelatine leaves (approx. 2 g each)
• 175 g water
• 220 g icing sugar
• 125 g whipping cream
• 75 g cocoa powder, unsweetened

Pistachio Brownie

• 125 g dark chocolate (70% cocoa solids), in pieces
• 110 g unsalted butter, cut in pieces
• 125 g sugar
• 3 eggs
• 1 pinch salt
• 75 g plain flour
• 100 g pistachio nuts, unsalted, shelled

Pistachio Cream

• 15 g agar-agar
• 100 g sugar
• 300 g milk
• 100 g pistachio paste
• 4 egg yolks
• 200 g whipping cream
• 25 g pistachio nuts, unsalted, shelled, roughly chopped, for garnishing