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Pistachio Torte with Chocolate Ganache Topping
Created by: Howcan Team
Ingredients
- 1 cup shelled pistachios
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor, pulse 1 cup of shelled pistachios until finely ground. In a medium bowl, combine the ground pistachios, 1/2 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- In a separate large bowl, cream 1/2 cup of softened butter with 3/4 cup of granulated sugar until light and fluffy. Beat in 3 eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Gradually fold in the pistachio mixture until well combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the torte to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the chocolate ganache topping, place 1/2 cup of heavy cream in a small saucepan over medium heat. Bring the cream to a simmer, then remove from heat and add 8 ounces of chopped semisweet chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Pour the chocolate ganache over the cooled pistachio torte, allowing it to drip down the sides. Use an offset spatula to spread the ganache evenly over the top of the torte.
- Refrigerate the torte for at least 30 minutes to allow the ganache to set before serving. Enjoy!
The Pistachio Torte with a luscious chocolate ganache topping is a delightful dessert that combines the nutty flavor of pistachios with the richness of chocolate. This decadent treat has a rich history, with roots in European and Middle Eastern cuisine. Renowned pastry chefs like Pierre Hermé and Ottolenghi have put their own spin on this classic dessert, elevating it to new heights of culinary artistry. The best version of this dish can be found in upscale patisseries and fine dining restaurants, where skilled pastry chefs meticulously craft each layer to perfection. The key to nailing this dessert lies in using high-quality pistachios and achieving the perfect balance of flavors between the nutty torte and the indulgent chocolate ganache. For a twist, some chefs incorporate a layer of raspberry or apricot jam to add a fruity contrast to the nutty and chocolatey elements. Whether enjoyed in a Parisian café or a trendy New York bakery, the Pistachio Torte with chocolate ganache is a true indulgence for dessert enthusiasts.
70 min
8
380 calories
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