Take the butter out of the refrigerator 2 hours before starting to prepare the recipe.

Put the softened butter, the fine salt and the 80g of caster sugar in a salad bowl. Whisk the mix to obtain a creamy preparation.

Add one egg and half of the almond powder.

Mix and add the second egg and the remaining almond powder. Incorporate the pistachio paste with the last egg.

Raise the egg whites in the bowl of a blender using a whip and progressively incorporate the 16g of caster sugar. The raised whites must be supple and take the shape of a bird’s beak.

Using a spatula, integrate the raised whites very delicately, and in three goes, to the previous preparation.

Coarsely crush the pistachios with a pastry roll.

Add the crushed pistachios and the chocolate chips.

Pour the mix in a previously buttered mould.

Bake for 15 minutes at 160°C and then for 45 minutes at 145°C.

When out of the oven, unmould and leave to cool on a baking plate.

Warm up the liquid cream in a saucepan before pouring it on the chocolate.

Mix with a spatula to obtain a homogenous preparation.

Cover with a touching film and store away in the refrigerator during at least 2 hours.

To use the ganache, put it in a pastry bag with a N°11 plain tip.

Melt the chocolate with the cocoa butter and the grape seed oil and mix together.

Wait till the mix has reached a temperature of 35°C before using it.

Evenly ice the cake (placed on a baking tray) with the chocolate coating and leave to drip dry for a bit of time.

Immediately dress the base of the cake with cocoa nibs.

To finish, harmoniously sprinkle drops of chocolate ganache on top of the cake and lay some decoration onto it.