Pistachio Raspberry Truffle Cake

 

Ingredients:

For the chocolate sponge base:

- 1/2 cup all-purpose flour

- 1/4 cup cocoa powder

- 1/2 teaspoon baking powder

- 2 eggs

- 1/2 cup sugar

- 1/4 cup melted butter

- 1 teaspoon vanilla extract

For the chocolate truffle mousse:

- 200g dark chocolate, chopped

- 1/2 cup heavy cream

- 1/2 teaspoon vanilla extract

- 1 cup whipped cream

- 1/2 cup fresh raspberries

For the pistachio mousse:

- 1/2 cup pistachio paste

- 250g cream cheese

- 1/3 cup powdered sugar

- 1 teaspoon vanilla extract

- 1 cup whipped cream

For the chocolate glaze:

- 150g dark chocolate

- 1/2 cup heavy cream

For garnish:

- Chopped roasted pistachios

- Fresh raspberries

Directions:

1. Preheat oven to 350°F (175°C). Grease and line the

bottom of a springform pan.

2. To make the chocolate sponge, beat eggs and sugar

until thick and fluffy. Sift in flour, cocoa powder, and

baking powder. Gently fold to combine. Add melted

butter and vanilla. Pour into the pan and bake for 15–18

minutes. Let cool completely.

3. For the truffle mousse, heat cream until steaming.

Pour over chopped chocolate and stir until smooth. Let

cool slightly, then fold in vanilla and whipped cream.

Gently fold in raspberries. Spread over the cooled cake

base. Refrigerate for 30 minutes.

4. For the pistachio mousse, beat cream cheese with

pistachio paste, sugar, and vanilla until creamy. Fold in

whipped cream. Layer on top of the truffle mousse. Chill

for 1 hour.

5. For the glaze, heat cream and pour over dark

chocolate. Let sit, then stir until smooth. Pour over the set

mousse layers and return to fridge for 2–3 hours or

overnight.

6. Before serving, decorate with fresh raspberries and

crushed pistachios around the edges and on top.

Prep Time: 45 minutes | Cooking Time: 18 minutes |

Total Time: 5 hours (with chilling)

Kcal: 480 kcal | Servings: 10 slices