Chocolate-Pistachio Torte
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Everyday Food, December 2008
- Prep Time 15 minutes
- Total Time 2 hours, plus cooling
- Yield Serves 10
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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
- 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.
- 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.
- 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).
- 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.
- 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.
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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!
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.
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.
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.
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.