Chocolate, Vanilla And Pistachio Bars - cooking recipe

Ingredients

300 ml + 4 tbsp whipping cream
4 tsp + 75g caster sugar
175 g dark chocolate, chopped
3 None eggs, separated
25 g cocoa powder
25 g pistachio nuts, roughly chopped
1 tbsp custard powder
5 tbsp + 220ml semi-skimmed milk
1 leaf gelatine, soaked in cold water
50 g nougat
150 g white chocolate, chopped

Preparation

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.
Preheat the oven to 400\u00b0F. 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.
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.
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.
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.
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.
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.
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.
Remove the foil, cut the cake into 40 squares and decorate with the white chocolate sails and reserved pistachios.