Ingredients
Sponge Cake:
- 68ml Oil
- 125ml Milk
- 5ea. Eggs (Large)
- 375ml White Sugar
- 560ml Flour
- 10ml Baking Powder
- 4ml Salt
- 7,5ml Vanilla Essence
- 60ml Matcha Powder
- 1ea. Non Stick Spray
Syrup:
- 300ml Boiling water
- 600ml Sugar
- 80ml Cocoa
- 12ml Butter
- 5ml Vanilla Essence
- 1 pinch Salt
Ganache:
- 250g Dark Chocolate
- 125ml Double Cream
Crumb:
- 500g Shelled Pistachio
Preparation method
Sponge Cake:
- Preheat oven to 180C
- Prepare 2x baking sheets
- Beat sugar and eggs until light and fluffy (pale yellow)
- Add oil and vanilla- mix well
- Sift together flour, baking powder, salt and Matcha
- Alternately mix flour mixture and milk into egg mixture
- Spoon mixture into prepared trays and even out
- Bake for 15-20min until done
- Turn out and let cool completely
Syrup:
- Add water, sugar, salt, vanilla essence and cocoa in a pot.
- Bring to boil on Medium heat
- Stir continuously for 2 minutes
- Add butter and reduce heat to low (just to keep warm)
Chocolate Ganache:
- Melt chocolate and cream together until smooth consistency
- Cool Ganache in fridge for 30min
- When cooled place into piping bag with round nozzle
Crumb:
- Add peeled Pistachio nuts to food processor
- Chop until a semi fine crumb
- Put into shallow dish
- Keep 12 whole pistachio’s aside
Assembly:
- Cut sponge into 5cm x 5cm squares (24 squares)
- Dip squares into chocolate syrup until properly coated
- Let excess drip off and roll in Pistachio crumb
- Pipe Ganache on 12 squares and sandwich
- Decorate with Ganache and whole Pistachio nuts