Pistachio | Chocolate | Berries

Ingredients for 5 servings:

• 200 g dark chocolate
• 125 g butter
• 75 ml espresso
• 5 eggs, size M
• 150 g sugar
• 100 g almonds, ground
• 2 tbsp baking cocoa
• 1 pinch of salt
• 7 egg yolks, size M
• 1 tbsp, heaped pistachio butter
• 500 g whipped cream
• 2 drops of vanilla extract
• 200 g sugar
• 1 pinch of salt
• 250 g wheat flour type 405
• 75 g almonds, whole
• 75 g pistachios, green, shelled
• 150 g sugar
• 1 packet of vanilla sugar
• 50 g butter
• 2 eggs, size M
• 1 tsp baking powder
• 1 pinch of salt
• 5 drops of bitter almond flavor
• 500 g blueberries
• 1 tsp, leveled agar-agar
• Sugar, optional
• Lemon juice, optional
• 300 g raspberries
• 1 tsp, leveled agar-agar
• Raspberries, large, for filling
• Sugar, optional
• Lemon juice, optional
• 3 cl vodka
• 4 cl coffee liqueur
• 4 cl espresso, cold
• 1 cl sugar syrup
• 3 coffee beans
• blueberries
• Blackberries

Instructions

Working time approx. 3 hours; Rest time approx. 10 hours 10 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 14 hours 55 minutes

from the show “The Perfect Dinner” on VOX from 16.01.2025

For the chocolate espresso cake, gently heat the chocolate, butter, and espresso in a bowl over a pan of simmering water. Stir the ingredients together until smooth. Beat the eggs and sugar with a hand mixer or food processor until frothy. In a separate bowl, combine the ground almonds, sifted cocoa powder, and a pinch of salt. Fold the almond-cocoa mixture into the egg-sugar mixture. Once the chocolate mixture has cooled slightly, add it and stir everything together until smooth. Pour the batter into a greased 28 cm springform pan or a silicone mold. Bake in a preheated oven at 175°C (convection oven) for about 30 minutes. For the pistachio parfait, beat the egg yolks and sugar over a pan of simmering water until frothy and the sugar crystals have dissolved. The mixture should form a rose (test with a wooden spoon). Stir the pistachio paste and vanilla extract into the cooled egg yolk mixture. Whisk the cream until stiff and carefully fold into the egg yolk mixture. Add a pinch of salt. Pour the mixture into a loaf pan lined with cling film or into small silicone molds and freeze for at least 5-6 hours. For the pistachio and almond cantuccini, combine the flour, sugar, vanilla sugar, baking powder, and salt. Add the eggs, butter, and bitter almond flavoring and knead everything with a dough hook until a smooth dough forms. If necessary, chill the dough for 30 minutes if it is sticky. Knead the almonds and pistachios into the dough by hand. Form two equal-sized rolls and place them on a baking sheet lined with baking paper. Flatten the rolls slightly. Bake in a preheated oven at 160°C (top/bottom heat) on the middle rack for about 25 minutes. Then let the rolls cool for 15 minutes. Cut the rolls into 1-1.5 cm thick slices. Bake the cantuccini cut-side up for another 15 minutes, until dry. Once well cooled, the cantuccini will keep in an airtight container for about 4 weeks. For the blueberry topping, boil the blueberries with a little water. Add sugar or lemon juice to taste. Stir in the agar-agar and simmer for two minutes while stirring. Pass the sauce through a sieve and let cool. When the mixture has a jelly-like consistency, blend it again with a hand blender until smooth. For the raspberry gel, boil the raspberries with a little water. Add sugar or lemon juice to taste. Stir in the agar-agar and simmer for two minutes while stirring. Pass the sauce through a sieve and let cool in a measuring bottle. Shake well before use. Squeeze the gel into the large raspberries before serving. For the Espresso Martini, shake all ingredients with ice cubes in a cocktail shaker until frothy. Strain into a chilled martini glass and garnish with espresso beans. Svenja prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 5 in Düsseldorf on Thursday, January 16, 2025.