Gateau au chocolat et pistaches cara mélisées

• 100 g (0,22 lbs) 70% cocoa dark chocolate
• 200 g (0,44 lbs) milk chocolate
• 60 g (0,132 lbs) of flour + 15 g (0,033 lbs) for the mold
• 100 g (0,22 lbs) butter + 15 g (0,033 lbs) for the mold
• 175 g (0,38 lbs) sugar
• 4 whole eggs + 1 white
• 120 g (0,30 lbs) fresh pistachios
• 1 pinch of salt

Preheat the oven to 180°C-352  (th.6).

Melt the dark chocolate and 60 g (0,132 lbs) of butter. Let cool and mix with egg yolks.

Beat the egg whites until stiff, incorporating the pinch of salt and 75 g (0,16 lbs) of sugar.

Mix 1/3 of the whites with the dark chocolate. Add the sifted flour, then the rest of the whites.

Pour this preparation into a buttered and floured mold. Bake.

Let cool.

Bring the rest of the sugar, 2 large spoonfuls of water to a boil. Add the crushed pistachios.

Stir constantly until the mixture caramelizes.

Spread on 1 sheet and let cool.

Melt the milk chocolate and 40 g (0,088 lbs) of butter. Spread over cooled cake and add the crushed caramel.

Leave to harden before passing it under the oven grill until the chocolate based.