Pistachio Chocolate Bomb

For the pistachio chocolate bomb, first prepare the sponge cake.

For the dark sponge cake roll, beat the whole eggs, together with the sugar and water, until well frothy. Sift the flour with baking powder and cocoa powder and fold into the mixture.

Spread the dough on a baking tray lined with baking paper and bake in the preheated oven at 180 °C (top/bottom heat) for about 8-10 minutes. Remove the finished roulade from the oven and immediately place it upside down on a baking paper (or tea towel) sprinkled with granulated sugar.

Peel off the baking paper used for baking (it is now on top) and tightly roll the still hot roulade together with the baking paper sprinkled with granulated sugar.

After about 10 minutes, roll the roulade back up, spread with jam and roll tightly again and set aside until ready to use.

For the chocolate cream, coarsely chop the chocolate and melt over a bain-marie together with 2 tablespoons of whipping cream (just take from the total amount given). Soak the gelatine in water, squeeze out and stir into the melted chocolate.

Whisk in the sugar (if you prefer it tart, you can omit the sugar), the Cointreau and the egg. Whip the cream until stiff and fold into the cooled chocolate mixture and refrigerate for about 30 minutes.

For the pistachio mousse, finely grate the pistachios and pass through a sieve, then mix with the milk and sugar.

Preparation Tip:

Depending on the size of the bowl you use, you may need more than one sponge roulade. I used about 1.5 rouades for the pistachio chocolate bomb. So to be on the safe side, better bake 2 pieces, or line the bottom with biscuits instead of roulade pieces.

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