Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate-Pistachio Torte 3.7 (204) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 22, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs Servings: 10 With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy. Ingredients For the Cake ½ 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 ½ teaspoon salt ¼ teaspoon baking powder 8 ounces semisweet chocolate, coarsely chopped 1 ¼ cups sugar 1 teaspoon pure vanilla extract 2 large eggs ½ cup low-fat buttermilk ¾ cup shelled, unsalted pistachios, coarsely chopped For the Chocolate Ganache and Topping ½ cup heavy cream 4 ounces semisweet chocolate, coarsely chopped ¼ 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. Print