No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate-Pistachio Torte

With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.

  • prep: 15 mins
    total time: 2 hours
  • servings: 10

advertisement

advertisement

Ingredients

For the Cake

  • 1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 1/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup low-fat buttermilk
  • 3/4 cup shelled, unsalted pistachios, coarsely chopped

For the Chocolate Ganache and Topping

  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/4 cup shelled unsalted pistachios, coarsely chopped

Directions

  1. Step 1

    Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.

  2. Step 2

    In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.

  3. Step 3

    Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).

  4. Step 4

    Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.

  5. Step 5

    Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

Source
Everyday Food, December 2008


advertisement

advertisement

Reviews (10)

  • 7 Apr, 2014

    Liked, but didn't love. Mine turned out slightly drier than I expected (baked 45 min). I will try another recipe next time I'm looking for chocolate torte.

  • 20 Nov, 2013

    This cake was very rich and delicious...Chocolate-Lovers-Only type of cake! I baked the cake for only about 55 minutes, and that helped to keep it moist. Right out of the oven, the center was a bit soft, but once it rested for a while it was fine. I could have done with more pistacchios mixed inside the cake batter for a bit more texture and crunch, but it was still well-balanced. Used sea salt instead. Very dense and fudge-like cake...a little goes a long way to satisfy that chocolate craving!

  • 11 Jul, 2013

    I'm unsure which is the amount of semisweet chocolate for the cake and which is for the ganache?

  • 15 Dec, 2012

    This is a great torte but was a little dry after I baked it at 55 minutes. Next time I'll start checking at 45 minutes and see. It is a very dense torte, very very chocolatey so I would serve with fresh whipped cream and/or berries. I love the chocolate and pistachio combination, I even put more pistachios than the recipe.

  • 2 Nov, 2012

    Easy to make but it didn't dawn on me till it was too late that baking longer than 50 min would result in a very dry out torte.
    My recommendation would be to check it 40 mins. I took my out in 50 mins and it was already over baked and dry.

  • 27 Dec, 2011

    This was very simple to make. I lined the sides and the bottom of a spring form pan with butter and parchment paper, and it came out without any problems. I checked it at 60 minutes and the toothpick was coming out totally clean, so it was a little over done - I recommend checking at 50 minutes. I also did not really care for the pistachios in this recipe - weird right! I think it would be great with pecans or walnuts - even peanuts if you are a peanut lover. It is REALLY rich!

  • 10 Aug, 2010

    BonniJ - If you try thr paper molds, there's no unmolding. Just take out the cake and let cool in the mold and pour over the ganache once it's cool. You just slice it as is. Many bakeries are now using these paper molds, as well.

  • 10 Aug, 2010

    I've made this several time for home and work and it's a HUGE hit every time. I am now thinking of using the paper baking molds to make for less cleanup and easier transporation if I'm bringing it to somebody's house or work. Check them out at surlatable.com. If you have one closeby, go into the store....They have even more than what's shown online. It would be cute to make individual ones in the small round ones.

  • 30 Dec, 2008

    I made this as the finale for our Christmas Eve dinner. It turned out fabulous. I checked the cake after 55 minutes and the tester came out with a few crumbs. Since this is a dense torte, it should not come out clean or it will be overcooked. It was deliscious and incredibly easy. I baked the cake the night before and wrapped it in plastic after cooling. Then the night of the dinner, I made the ganache. Everyone raved.

  • 21 Dec, 2008

    Mine fell apart when inverted onto rack. The toothpick came out clean but I probably should have cooked it longer than 60 minutes. I also wonder if I should have chopped the nuts more than "coarsely", I am just thankful I can put the ganache on it and cover up the cracks.