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1
Bring 1 1/4 cups cream and 1 tsp sugar to a boil. Add 3.5 oz dark chocolate and stir until melted. Pour into a bowl, cover with plastic wrap, allow to cool for 1 hour, then chill for 2 hours.
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2
Meanwhile, preheat oven to 400u00b0F. Line a 13 x 16 inch baking tray with parchment paper. Fold some foil into a long, stiff strip and wrap around the edge of the pan to form a border. Whip egg whites with a pinch of salt to stiff peaks, gradually adding 1/3 cup sugar. Beat in egg yolks, 1 at a time. Fold in cocoa powder, in 2 additions. Add pistachios. Transfer to prepared pan and smooth out. Bake for 10 mins, until a skewer comes out clean. Allow to cool for 10 mins, then sprinkle with 1 tsp sugar. Remove from pan, discard parchment paper, leaving foil in place, and put on a cake plate.
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3
To decorate cake, mix custard powder, 2 tsp sugar and 3 tbsp milk until smooth. Bring 1 cup milk to a boil, add custard, bring to a boil and simmer for 1 min. Remove from heat, spread evenly over cake, cover with foil and chill for 1 hour.
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4
Next, beat chocolate cream until softened. Dissolve gelatin with 2-3 tbsp chocolate cream in a saucepan set over low heat then mix with remaining chocolate cream. Spread over cake and chill for 2 hours.
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5
To finish, bring remaining milk and cream to a boil. Place remaining dark chocolate in a bowl and add 2 tbsp of hot cream and stir until smooth. Add 2 tbsp remaining cream and milk, then 1/2 the nougat, then repeat. Spread thinly over cake. Chill for 30 mins.
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6
Meanwhile, melt white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool for 10 mins. Spread thinly over the back of a baking sheet and chill for 15 mins, until just set. Using a metal spatula, scrape into curls and chill.
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7
To serve, remove foil, cut cake into 40 squares and decorate with chocolate curls and reserved pistachios.
