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Heat the milk, egg yolks, cocoa powder, and 20g of granulated sugar over low heat while stirring to 70 degrees and remove from heat.
Add the dark chocolate and mix well.
Add the softened gelatin sheets and mix well.
Strain the mixture once and set aside.
Whip the 250g of whipping cream and 20g of granulated sugar until it reaches a yogurt-like consistency, then add the chocolate milk mixture and stir until well combined.
Pour the mixture into a 17.5 x 8.5 x 7 cm mold and refrigerate for 4 hours.
For the chocolate glaze, bring the 165g of granulated sugar, 45g of cocoa powder, and 200g of milk to a boil over medium heat, then reduce to low heat and cook until thickened.
Remove from heat and add the 7g of softened gelatin sheets, stirring until well combined.
Strain the glaze once and allow it to cool to 30 degrees before pouring it over the cake.
Remove the cake from the mold.
Garnish with cocoa powder and pistachios.