-
1
To make the cake, melt the chocolate in a small saucepan over very low heat.
-
2
Add 1/4 cup of sugar and the butter and stir until melted.
-
3
Whisk in the egg yolks.
-
4
Cook, stirring constantly, until mixture reaches 160 degrees on a candy thermometer.
-
5
Set aside to cool.
-
6
In a mixing bowl, beat the egg whites until stiff.
-
7
Add the remaining sugar and beat until glossy.
-
8
Whisk 1/3 of the egg whites into the chocolate mixture.
-
9
Fold in the remaining whites.
-
10
Rinse 4 4-ounce heart-shaped molds or ramekins with water; do not dry.
-
11
Divide the chocolate mixture among the molds.
-
12
Refrigerate for 24 hours.
-
13
To make the sauce, remove as much skin as possible from the pistachios.
-
14
Rinse quickly with boiling water, drain and then remove as much of the remaining skin as possible.
-
15
Place the nuts in a food processor and pulse until ground.
-
16
Add 1/3 cup of sugar and the egg white and process until mixture forms a paste.
-
17
Place 3 tablespoons of the pistachio paste in a medium-size saucepan (save the rest for another use).
-
18
Add the milk and bring the mixture to a boil over medium heat.
-
19
Remove from the heat and let steep for 5 minutes.
-
20
Strain through a fine-mesh sieve into another medium-size saucepan.
-
21
Set aside.
-
22
Whisk together the egg yolks and the remaining sugar until thick and light.
-
23
Whisk in half the strained milk; then whisk the mixture back into the remaining milk.
-
24
Cook the sauce over low heat, stirring constantly, until thick enough to coat the back of a spoon; do not let the mixture come to a boil.
-
25
Refrigerate for 24 hours.
-
26
To serve, spoon a pool of the sauce onto the center of each of 4 plates.
-
27
Run the tip of a small knife around the inside edge of the molds.
-
28
Dip them briefly in a bowl of hot water and invert them onto the plates.
-
29
Serve.
