During the 2010 Slow Food festival, I made a point to eat at Da Guido in Pollenza. I’d heard so much about the place, I had to check it out. It’s a stunning restaurant situated inside an old castle in town. Every dish in our meal was completely delicious, so for dessert, we ordered everything on the menu. This dessert floored me more than anything else. It’s a small green pistachio cake enrobed in melted chocolate. When you cut into the cake, a river of creamy filling oozes out like a molten chocolate cake, but it’s a gorgeous green color. The black and green colors make a striking presentation on a white plate. It took me two weeks to replicate this recipe, but I finally got it right. I ended up making my own pistachio paste in a Vitamix blender. Be sure to blend the pistachios until they’re as smooth as silk. That’s what makes the filling so creamy.
|1 3/4 cups granulated sugar||1 cup raw unsalted pistachios, preferably Sicilian, plus some chopped for garnish|
|4 large egg yolks||3/4 cup whole milk|
|3 large eggs||1/2 cup tipo 00 flour or all-purpose flour, sifted|
|9 tablespoons unsalted butter, melted||3 cups Chocolate Sauce|
Preheat the oven to 350°F (175°C). Butter and flour ten 4-ounce (120-ml) baking tins or ramekins and place on a baking sheet.
Combine the sugar, egg yolks, and eggs in a stand mixer fitted with the whisk attachment. Whip on medium-high speed until pale yellow and thick enough to drip in ribbons when the whisk is lifted, 2 to 3 minutes. With the machine running, gradually add the melted butter.
Combine the pistachios and milk in a blender and puree on high speed until super-smooth and thick, 6 to 8 minutes, stopping to scrape down the side a few times. Fold the pistachio mixture into the egg mixture. Fold the flour.
Pour the mixture into the prepared tins or ramekins and bake until very lightly browned and set around the edges but a little wobbly in the middle, 10 to 12 minutes.
Immediately invert and unmold the dishes onto plates. Spoon the warm chocolate sauce over each flan to coat it completely. Garnish with some chopped pistachios and serve hot.
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