Chocolate and Pistachio Cream Cake

Glaze (the day before)

• 4 gelatin sheets (approx. 2 g ea.)
• 6 oz water, plus extra to soak
• 8 oz confectioners sugar
• 4 ½ oz heavy whipping cream
• 2 ½ oz cocoa powder, unsweetened

Pistachio Cake (the next day)

• 4 ½ oz dark chocolate (70% cocoa), cut into pieces
• 4 oz unsalted butter, cut into pieces
• 4 ½ oz sugar
• 3 large eggs
• 2 ½ oz all-purpose flour
• 1 pinch salt
• 3 ½ oz unsalted pistachios, shelled, peeled

Pistachio Cream

• 1 tbsp agar-agar
• 3 ½ oz sugar
• 11 oz whole milk
• 3 ½ oz pistachio paste (see Tip)
• 4 egg yolks, from large eggs
• 7 oz heavy whipping cream, chilled

Assembly (serving day)

• 1 oz unsalted pistachios, shelled, chopped