Ingredients:
- 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
Preparation:
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.
Wait for the mixture to reach room temperature and then add the eggs, little by little, with a whisk or with the help of a planetary mixer.
Gradually add the flour, cocoa, baking powder and salt and mix well with the whisk until the mixture is smooth and homogeneous.
Prepare the chocolate ganache. Chop the chocolate with a knife and place it in a bowl. Heat the cream together with the butter until it is smoked but avoid bringing it to a boil. When it is very hot, pour it over the chocolate, cover the container with a plate or a lid and leave it for about 5 minutes then discover and mix everything until you get a smooth and shiny cream.
Pour the ganache on the bundt cake, coarsely chop the pistachios creating a grain and then sprinkle the surface of the cake.
