Using water bath method melt the chocolate until it reaches 45�c
Remove from heat and continue stir until it cool down until it reaches 24�c
Reheat again until it loosen, Add in VAN HOUTEN Cocoa Powder in two batches and add sugar, egg, cream.
Bloom gelatin and melt it and add into the mixture and stir fast.
Add melted butter and mix
Transfer into a baking pan using eater bath baking and bake in 160�c oven for 30 minutes once done baking let it set in refrigerator overnight.
Once set dust it with VAN HOUTEN Cocoa Powder and crushed pistachios.
Enjoy your cake!
