Preparation

• Preheat oven to 200°C /180°C fan/ Gas mark 6. Grease a 35 x 30cm shallow baking tray and line with baking parchment.
• Place 70g of pistachios in the small bowl of a food processor and grind until fine but not oily. Set aside.
• Place the egg yolks and sugar in the bowl of an electric mixer. Mix for about 4 minutes, until thick and creamy. Add hot water and fold in ground pistachios.
• Sift the flour and salt into the yolk mixture and fold to combine.
• Beat the egg whites until soft peaks form, then fold into the pistachio mix with almond extract. Scrape into the tray and bake for 15-18 minutes.
• Remove the cake from the oven after baking. Dust with icing sugar and prepare to roll.
• Roll the cake with a tea towel inside and let it rest for 10 minutes.
• Make the chocolate cream by melting chocolate over simmering water. Beat butter until smooth, then add cream cheese and melted chocolate. Finally, add double cream.
• Spread two-thirds of the chocolate cream on the cake, add raspberries, and roll up the cake. Spread remaining cream and top with extra raspberries and pistachios.