Directions

Heat the oven at 225 degrees C and place the third in the middle. Spray four 170-ml capacity ramekins with oil spray. In a bowl melt the white chocolate and butter and pistachio cream in double boiler (bain-marie) until it melts. Add sugar and toss to combine. Add eggs, yolks and vanilla in a bowl and whisk together. Add the white chocolate with butter to the top and mix. Stir in sieved flour, scraping down sides as needed. Divide the prepared ingredients into ramekins and place in the oven tray until the sides get golden brown, but the center is still soft. It takes about 14 to 15 minutes.

To make glaze: Let cake cool in pan for 2 minutes, then run a knife around cake and transfer to cooling rack. Pour powdered sugar and pistachio powder and sliced fruits over cooled cake.

Ingredients