50 g melted butter
cocoa powder to sprinkle on top
200 g dark chocolate
200 g butter
200 g golden confectioners' sugar
4 eggs and 4 egg yolks
200 g wheat flour
1/2 glass whole milk
1/2 glass whipped cream
1 vanilla stick
3 large egg yolks
3 tablespoons sugar
Prepare the cake moulds. Using upward strokes, firmly spread the melted butter (use 50 g in total) all over the inside of the cake mould. Place the mould in the refrigerator or freezer. Brush the cooled butter with more melted butter, then add a tablespoon of cocoa tothe mould. Tilt the mould so that the cocoa powder covers the butter completely. Pour the excess cocoa back into the jar, then repeat with the next batch.
Place a bowl over a saucepan of hot water, then slowly melt 200g of dark chocolate and 200g of butter cut into small pieces. Remove the bowl from the saucepan and stir until smooth. Leave to cool for about 10 minutes.
In a separate bowl whisk 4 eggs and 4 egg yolks with 200g of golden confectioners’ sugar until thick and smooth. Sift 200g of flour into the mixture and whisk it all together.
Pour the melted chocolate into the egg mixture in three parts, whisking thoroughly between every batch until all the chocolate has been added and the mixture is completely combined into a loose batter.
Transfer the batter to a pitcher, then spread evenly to the moulds. Refrigerate for about 20 minutes.
Preheat the oven to 200°C. Place the moulds on a baking tray and bake for 10-12 minutes, until the top is covered with a crust and the cookies begin to pull away from the sides. Remove from the oven, then allow to cool for 1 minute before removing from the moulds.
Move the tops to around, so that the cakes pull away from the sides, and then carefully remove them from the moulds.
Combine milk and cream in a medium saucepan with a thick bottom. Scrape out the seeds from the vanilla stick with a knife. Bring the milk mixture to a simmer, then remove from heat.
Whisk the egg yolks and sugar in a medium bowl. While whisking, gradually pour the hot milk mixture into the egg yolk mixture. Pour the cream into a saucepan. Stir over low heat for about 5 minutes, until the cream thickens. (Remember not to boil the sauce). Strain the sauce into a bowl. Cover and leave to cool. (You can make it a day in advance.)
Pour the prepared sauce over the slates. Transfer the cake to the slate and sprinkle with cocoa. Garnish with orange slices with a scoop of vanilla ice cream and ground pistachios.