- 160g butter
- 70g 72% dark chocolate
- 240g cream
- 60g water
- 50g espresso coffee
- 250g sugar
- 180g whole eggs
- 210g flour
- 90g bitter cocoa
- 12g baking powder
- 1 pinch of salt
For the ganache and the decoration of pistachios:
- 150 ml of fresh cream
- 100 g of dark chocolate
- 30 g of butter
- 100 gr of pistachios
How to prepare it:
Place butter, chocolate, cream, water and espresso in a saucepan and melt well.
Once everything has melted, add the sugar and stir until it is well dissolved.
