Chocolate Cakes with Pistachio Filling

For the pistachio filling, melt the white chocolate with the pistachio paste, the chopped pistachios and the sweet cream in a moderately warm water bath. Fill the mass into silicone molds and freeze for at least 1 hour.

In the meantime, prepare the batter for the small cakes. Put the eggs and the sugar in a bowl and whip until a light, frothy mass. Add the sifted flour and cornstarch and continue beating. Melt the chocolate, butter and whipped cream in a double boiler. Pour the chocolate mixture into the egg, sugar and flour mixture and stir until a smooth, supple batter is formed.

Preheat the oven to 200 degrees. Butter and flour 4 tall dessert rings (or line them with baking paper) and place them on a baking sheet lined with baking paper. Pour in the batter, preferably with a piping bag. Put a pistachio filling in the middle and gently press in. Put in the oven and bake for about 10–12 minutes.

Wash and sort the strawberries and remove the greens. Halve the 8 most beautiful strawberries and set aside for decoration. Cut open the lime and squeeze out the juice. Puree the juice with the remaining strawberries in a bowl. Sweeten with approx. 2 tablespoons of powdered sugar and season to taste.

Arrange the chocolate cakes on flat plates with the strawberry sauce, the berries and, if necessary, with the chilled pistachio filling. Decorate with chopped pistachios and the remaining powdered sugar.