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1
Place 1 1/4 cups of cream and 1 tsp sugar in a saucepan and bring to a boil. Add 3 oz dark chocolate and stir until melted. Pour into a bowl, cover with plastic wrap, allow to cool at room temperature for 1 hour, then chill for 2 hours in the refrigerator.
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2
Preheat the oven to 400u00b0F. Line a 15 x 12 inch baking pan with parchment paper. Fold some kitchen foil into a long, stiff strip and wrap around the edge of the pan to form a border.
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3
Beat the egg whites and a pinch of salt until stiff peaks form, gradually add 1/3 cup of sugar. Beat in the egg yolks one at a time. Sift in half the cocoa powder and beat in, then sift in the other half and beat in. Set aside 1 tbsp pistachios and stir in the rest. Spoon into the baking pan and smooth out. Bake for 12-13 mins, until a skewer comes out clean.
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4
Remove from the oven and sprinkle over 1 tsp sugar. Remove from the pan by lifting the parchment paper. Peel off the paper, leaving the foil in place, and put on a cake plate.
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5
In a bowl, mix the cornstarch, 2 tsp sugar, the vanilla and 3 tbsp milk until smooth. In a saucepan, bring 1 cup of milk to a boil. Stir in the cornstarch mix, bring to a boil and simmer for 1 min. Remove from the heat. Spread evenly over the cake, cover with foil and chill for 1 hour.
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6
Remove the chocolate cream from the fridge and beat with the whisk of a mixer until semi-firm. Squeeze out the gelatin and dissolve in a saucepan set over a low heat, (or mix the powdered gelatin with 2 tsp of water). Stir in 2-3 tbsp chocolate cream, then stir the gelatin mixture into the remaining chocolate cream. Spread over the cake and chill for 2 hours.
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7
In a saucepan, bring 2 tbsp milk and 4 tbsp cream to a boil. Place 3 oz dark chocolate in a bowl and add 2 tbsp of the boiling cream. Stir until smooth. Stir in 2 tbsp of the remaining cream and milk, then half the Snickers bar, then repeat. Spread thinly over the cake. Chill for 30 mins.
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8
Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool for 10 mins. Lay 2 freezer bags on the work surface. Dip one side of a knife blade in the chocolate, place on the freezer bag and slide the knife away horizontally. Repeat until you have 40 chocolate sails and chill until set.
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9
Remove the foil, cut the cake into 40 squares and decorate with the white chocolate sails and reserved pistachios.
