Chocolate, pistachio and tahini cake
For the base
- 100g chopped pistachios
- 75g ground almonds
- 85g tahini
- 3 tablespoons honey
- 1 teaspoon ground cardamom
- Pinch sea salt
For the chocolate layer
- 300g ricotta
- 175g mascarpone
- 50g cocoa powder (unsweetened)
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
For the rose cream layer
- 200g ricotta
- 75g mascarpone
- 1 teaspoon honey
- 1/4 teaspoon rose water
- 25g chopped pistachios
- Generous sprinkling of rose petals
- Shavings of your fave chocolate to your desired amount!
Use an 18cm/7 inch tin ideally with removable base or spring sided to help lift out.
Preheat the oven to 180c and lay the pistachios (both the ones for the base and decorating so total 125g) on a baking tray lined with parchment paper. Roast for 10mins. This step isn’t strictly speaking necessary but I reckon it really brings out the flavour. Allow to cool.
Place then into a food processor and blitz for around 30 seconds to break into smaller chunks. Remove 25g and place in a small bowl to one side.
Add the rest of the base ingredients to the food processor and pulse until you get a biscuit like quite fine texture. Press into the base of your tin evenly. Place in the freezer.
Add all the chocolate layer ingredients into a large bowl and mix well. Be careful that the cocoa powder doesn’t fly everywhere. Go gently. Then using a hand whisk (I used an electric one) beat to get a whipped even consistency. Layer on top of the base. Place back in the freezer.
Place the rose cream layer ingredients in a large bowl and mix well. Then whisk as you did with the chocolate layer. Add on top and spread evenly.
Sprinkle over the pistachios and rose petals evenly. Then shave your fave chocolate on top. Place back in the freezer. It will need a minimum of 2 hours to set although ideally 3 hours. If you leave it longer then you will need to allow around 45 minutes after removing to serve.